Have you ever wondered how many grams of beans are in a can? Whether you’re following a recipe or simply want to know the nutritional value of your meals, it’s essential to have accurate measurements. Luckily, our beans conversion calculator is here to help!
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The Beans Conversion Calculator
Our beans conversion calculator provides measurement conversions between cooked and dried legumes, making it easy to switch between volume (cups, cans) and weight (pounds, ounces, grams). With 23 different types of beans, peas, and lentils available for converting, you’ll find all the information you need. Rest assured that all equivalence values are sourced from the USDA FoodData Central database to ensure accuracy and consistency.
Understanding the Differences
As you can see from the image above, members of the legume family vary drastically in size. This discrepancy means that there are bound to be differences when converting between volume and weight or between dried and cooked beans. However, our calculator takes these variations into account, providing you with precise measurements.
Rules of Thumb
For recipes that don’t require precise quantities of beans, such as chili or lentil soup, you can use some quick-and-dirty rules of thumb. These guidelines will help you estimate the amount of beans needed:
- 1 can of beans, drained = 1½ cups cooked beans = 1/2 cup of dried beans
- 1 lb of dried beans = 2.5 to 3 lbs of cooked beans
- 1 lb of dried beans = 6 cups of cooked beans
- 1 15oz can of beans weighs roughly 10oz once drained of excess liquid
However, for recipes that require more accuracy, like black bean brownies or homemade soy milk, it’s essential to measure precisely. In these cases, our calculator becomes even more valuable.
How to Use the Beans Conversion Calculator
Using our calculator is as easy as pie. Simply enter a number into the “Quantity of beans” box, select the type of bean, and choose the measurement you want to convert from. Our program will automatically calculate the converted values for you. It’s that simple!
So far, our calculator supports conversions for 23 different varieties of legumes, including adzuki beans, black beans, chickpeas, lentils, and more. You’ll find a comprehensive list on our website.
Notes
Before using the calculator, please keep in mind the following:
- This calculator uses the US imperial system. For example, 1 cup is equivalent to 240mL, and 1 oz is equivalent to 28g.
- All data used for conversions is sourced exclusively from the USDA FoodData Central. This ensures consistency and reliability.
- Please ensure that JavaScript is enabled in your browser for the calculator to function correctly.
Cooking Dried Beans
If you prefer cooking dried beans, we’ve got you covered! Here are some tips to help you achieve perfect beans every time:
- For stove-top cooking, use a 1:4 ratio of beans to water (by volume).
- For cooking in an Instant Pot, use a 1:2 ratio of beans to water (by volume).
For example, if you’re cooking 1 cup (190g) of chickpeas, you would need 4 cups (960g) of water on the stove or 2 cups (480g) of water in the Instant Pot.
Beans Cooking Time
Here’s a general rule of thumb for cooking most dried beans in the Instant Pot:
- Unsoaked beans: Use the Beans/Chili function on More mode or the Manual/Pressure Cook function on High Pressure for 40 minutes.
- Pre-soaked beans: Use the Beans/Chili function on Normal mode or the Manual/Pressure Cook function on High Pressure for 30 minutes.
- Small beans like mung beans and adzuki beans can be cooked without soaking using the Beans/Chili function on Less mode or the Manual/Pressure Cook function on High Pressure for 25 minutes.
- Lentils: Most lentil varieties are delicate and become mushy under pressure. It’s best to cook lentils on the stovetop.
Please note that these are general guidelines and may vary depending on your specific recipe or preferences.
Frequently Asked Questions
To wrap things up, let’s answer some common questions about beans:
Recipe Ideas
Looking for some delicious bean recipes? Here are a few ideas to inspire you:
- Adzuki beans: Korean Chal Bap
- Chickpeas: Indian Ambode
- Kidney beans: Ghormeh Sabzi, Okra Stew Over Yellow Rice
- Lentils: Savoury Lentil Soup, Turkish-Spiced Lentil Soup
- Pinto beans: Frijoles de la Olla
- Soybeans: Soy Milk from Scratch
If you have any more questions or need further assistance, don’t hesitate to reach out to us. Happy cooking!
