Bean Conversions

September 19, 2013 46 Comments

Dry Beans to Cooked Beans Conversions

Dry Beans To Cooked Beans To Canned Beans

I love beans but don’t love soaking beans overnight and then cooking them for hours in the middle of the week to make one of my favorite bean dishes. Yes, I know there advantages to cooking beans from scratch including nutrition, flavor and cost but there are nights I want to just open a can or two of beans to make a bean stew or Tuscan beans.

Problem: I never know the correct conversion of dry beans to cooked beans to canned beans and that is why I did a little research and am posting what I found here for you to use. These conversions are approximations and depend on the type of bean, the size and shape of the bean.

Canned Beans to Cooked Beans

14 -16 oz can = 1.5 cups cooked beans
19 oz can = 2.25 cups cooked beans
28 oz can = 3 – 3.25 cups cooked beans

Dry Bean Yields After Cooking

1 pound dry beans = 6 to 7 cups cooked beans, drained
1 pound dry beans = about 2 cups dry beans
1 cup dry beans (most kinds) = 3 cups cooked beans
2/3 cup dry beans (most kinds) = 2 cups cooked beans
1/2 cup dry beans (most kinds) = 1-1/2 cups cooked beans
1/3 cup dry beans = 1 cup cooked beans

Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans

Lentils: 1 cup dried lentils = 3 cups cooked

How About Grams?

1 cup cooked black kidney beans = 60 grams = 2.2 ounces
1 cup cooked green beans chopped = 180 grams = 6.3 ounces
1 cup cooked Lima beans = 75 grams = 2.6 ounces
1 cup raw red kidney beans = 185 grams = 6.5 ounces
1 cup cooked soybeans = 75 grams = 2.6 ounces


Dry Bean Conversions





Last modified on Wed 22 August 2018 8:23 am

Filed in: Conversions

Comments (46)

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  1. Midnite says:

    Great info. I like to use dry beans whenever I can, but didn’t know the conversion amounts from canned to dry. Thanks for sharing. M

  2. William says:

    Excellent information, thanks!

  3. J'Marinde says:

    I STILL do not get it. I have a recipe that calls for 1/2 pound of dry chickpeas and I need to know how many cups cooked that is – – or how many 15 oz. cans? I am trying to make hummus. Please. Seems everyone wants to give me a conversion lesson, but I just want an answer for now. Can you help?

    • Hi J’Marinde,

      One pound dried chickpeas = 2 cups dried chickpeas
      One pound dried chickpeas = 6 cups fully cooked and drained chickpeas
      One pound dried chickpeas = 4 cans (15 oz each) drained chickpeas.

      Soooo, 1/2 pound dry chickpeas equals 3 cups fully cooked and drained chickpeas

      • Nicole S. says:

        I just tested this with 1/2 pound (about a cup) of dry navy beans. I divided the drained, cooked beans between two containers, and each one has the equivalent of about one 15 oz can of beans. Froze one and am using the other. They freeze very well.

    • Amy says:

      A can of beans (15.5 oz size) yields about
      1 1/2 cups.

    • Anwar says:

      1/2 pounds should yield approximately 3 cups cooked chick peas.

  4. Paprika says:

    J’Marinde, you need 2 15-oz cans of drained, rinsed chickpeas.

  5. Kait K says:

    Don’t make the mistake of taking the weight of the contents of the can…you need the DRAINED weight or you’ll be eating beans for days!

  6. arto says:

    Thanks for this great information, very generous!

  7. Angela Crawford says:

    How many dry great northern kidney and pinto beans do I use in a quart jar when canning them.
    I know I fill rest of the way with water to the head-space. I don’t want over thickened beans.

    • La Belle Gigi says:

      Acording to these guidelines you’ll need about 1-1/4 to 1-1/2 cups of dried beans for them to expand into the available space. The smaller measurement is for sligtly “soupier” vs “thicker” liquid after cooking. Or you could precook your beans and then can them.

    • Audrey says:

      8-10 oz, dry beans per quart/liter. canned.

  8. Donna says:

    This is probably a silly question, but would the ‘dry bean yield after cooking’, be the same thing as ‘dry bean yield after just soaking overnight’? I soaked some pinto beans overnight, rinsed them and them divided them into freezer containers. Now, when a recipe calls for 1 cup of soaked beans, I’m not sure how much I need.

    • Sharon Hill says:

      They may be close to the cooking size, but might still continue to expand. They just begin to soften, through the cooking process, there on out. Just don’t add any vinegar, molasses, or tomato products, which restricts softening. Cook beans until completely softened first.

  9. Kate says:

    Thank you so much for this! It’s exactly what I needed. Printing this out to tape in my recipe binder!

  10. Myrna Todd says:

    Enjoy your site and would love to receive e-mail updates. I don’t do Pinterest, Instagram, etc. Thanks for the consideration. Myrna

  11. Liz says:

    THANK YOU!! Am needing to cook 3 gal. of pintos for a Community Kitchen lunch. Haven’t cooked this quantity and your conversion info was just what I needed. If (notice the IF) I figured correctly, I think I will need apprx. 8# dried beans.

  12. Vanessa says:

    Thanks for this. It’s very well done. Useful information for bean preparation.

  13. Nina says:

    Learned in LA Times article that don’t need to soak beans, like garbanzo, pinto and black beans. Takes about 2 hours (a little less for black beans) to cook without any overnight soaking. Straight into pot with water and salt – that’s it!
    So much more flavorful and can use less salt because the salty water is infused into the beans rather than adding salt after they are cooked. There is no comparison! We tend to eat beans more often now too. I can throw them in pot when I wake up and they are done before I leave the house. Thanks for conversion info!

    • Chef Beansy says:

      We agree that it isn’t necessary to pre-soak as long as your body is accustomed to eating beans (which if it is, great!). If you’re new to beans, then it would be best to pre-soak. Regardless, according to the Blue Zone book, those who eat beans daily live 4 years longer on average. Gotta love that! Also wanted to thank you for this post — can see you put a lot of work into it so the rest of us have a great reference. Thank you.

  14. Geraldine Pearsall says:

    I need 2 cups dry chick peas, i only have canned, how many cups of canned do i need?

    • JV says:


      Since you have 2 cups of dried chickpeas, that’s about 1 pound. That 1 pound or 2 cups of dried chickpeas should yield about 6 to 7 cups of cooked beans.

      Article says:

      “Dry Bean Yields After Cooking:

      1 pound dry beans = 6 to 7 cups cooked beans, drained
      1 pound dry beans = about 2 cups dry beans”

      “Canned Beans to Cooked Beans

      14 -16 oz can = 1.5 cups cooked beans
      19 oz can = 2.25 cups cooked beans
      28 oz can = 3 – 3.25 cups cooked beans”

      So, approximately 6-7 cups of cooked beans is approximately:

      4 – 5 cans @ 14 – 16 ozs each (should give 6 – 7 1/2 cups)
      3 cans @ 19 ozs each (should give 6 3/4 cups)
      2 cans @ 28 ozs each (should give 6 – 6 1/2 cups)

      Hope it helps!
      Best wishes!!

      • michelle says:

        Hi! I have a recipe that calls for 1 cup of chickpeas (soak about 1/2 cup of dry chickpeas/garbanzo beans in hot water for about 2 hours or room temperature water, overnight. Then, cook the beans until tender⁠. I want to use canned garbanzo beans. How much should I use to equal what the recipe calls for?

  15. Andrea A Jupina says:

    This is FABULOUS! Thanks so much.
    I prefer to soak my beans overnight in a tablespoon of baking soda – and rinse well – this really helps de-gas them. Also, in Mexico we use a fresh herb called epazote and one sprig of that also counters the gas.
    I prefer the taste (and anti-gas) of the beans I cook, so sometimes I just freeze the extras. If I’m feeling really ambitious, I’ll even measure them. I often use a regular zip-lock sandwich bag. If I freeze them really flat, either on a box of frozen food, or (temporarily use a cooky sheet), after they freeze, they will stand nicely on their side, if I want to store them that way.

  16. Annie Poniente says:

    Thanks so much for info…

  17. Audrey Claire says:

    I have a recipe that calls for 14 oz of dried white beans – is that 1.75 cups?

  18. cis says:

    I need to know how many tablespoons is 1 cup of cooked beans.
    This is because cups are foreign to me or to most of the world.
    I still don’t understand how you guys can make any sense of these imperial measures.
    Give me grams any day…

    • Cis, here’s what I found on the Internet. 1 cup of cooked black kidney beans is equivalent to 60 grams or 2.2 ounces. I know you asked for tablespoons but I thought you would prefer grams. Besides tablespoons can’t be converted to grams because tablespoons measure volume, while grams measure mass.

  19. jenn says:

    Thanks! Great information. I am always estimating. I am going to print this out and keep it handy. I try to use dry beans when I can and most of my recipes have the canned amount listed.

  20. marian says:

    Good stuff to know. Thanks so much.

  21. kari-anne reedy says:

    Thank you for sharing! I appreciate the time and effort you spent on this and your generosity in sharing. Have a blessed day!

  22. Dee Cee says:

    Fine business, thanks for that bit of useful information.

  23. Bobby c says:

    Thanks for doing the homework.I’ve been canning(jarring)for a few years. Chick peas red beans,chili sans carne.etc etc.And I didn’t know my cost ratio or the equivalency values (half colander equals 10 8 oz jars) Well thanks to your handy dandy chart I now know it’s about 33 cents per finished jar.Happy Happy.Plus no weird ingredients I can’t pronounce. Keep on chooglin
    Thanks, Bob

  24. Sabina says:

    I have canned red kidney beans. But i want to know how much is 60 gms of uncooked red kidney beans once cooked ?

  25. Cheri says:

    Thank you for sharing this information!!

  26. Barbara says:

    I need to know how many 6 cups of fresh fava beans are in cans. I don’t know the size of the cans yet, but once I do I can figure it out.
    Thank you

  27. Angie says:

    What great ratio info!! I love fresh beans vs canned but sometimes gotta use ’em in a pinch. This was so detailed and easy to understand. Thank you for doing all the work!

  28. James M. Faith says:

    I read an article on the cooking of hydrated common beans that claimed the length of cooking time could affect the fiber content of the beans and they recommended kidney beans soak for a minimum of eight hours and they implied there was a toxin in the beans if not done– also they recommended all common beans cook in a “rapid boil for 30 minutes which insures a good fiber content to the individual bean. Once cooked refrigerate and do not reheat or the bean will take on a less favorable gummy high carbohydrate content. Sorry this is from memory and I cannot quote the source.

  29. Donna says:

    Do you know how many cups or pounds of dry (un-soaked) pinto beans I can cook in an 8 quart electric pressure cooker (an Instant Pot)? Thank you!!

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