Black-Eyed Peas Substitutes

Out of black-eyed peas? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

Need to convert black-eyed peas between cups, grams, or ounces first? Open the black-eyed peas converter.

What to use instead of black-eyed peas

  • Kidney Beans

    Ingredient swap

    1 cup black-eyed peas = 1 cup kidney beans (1:1 cooked and drained)

    Kidney beans swap 1:1 by volume for cooked black-eyed peas with a larger, meatier bean and a deeper colour. They are a touch heavier per cup (185 g vs 175 g drained), so weigh when the bean ratio matters in stews, chilli, and salads. The flavour is milder and less earthy.

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  • Butter Beans

    Ingredient swap

    1 cup black-eyed peas = 1 cup butter beans (1:1 cooked and drained)

    Butter beans swap 1:1 by volume for cooked black-eyed peas, trading an earthy bite for a soft, creamy texture. They are a touch heavier per cup (180 g vs 175 g drained), so weigh when the ratio matters. Use them where a milder, smoother bean suits the dish.

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  • Chickpeas

    Ingredient swap

    1 cup black-eyed peas = 1 cup chickpeas (1:1 cooked and drained)

    Chickpeas swap 1:1 by volume for cooked black-eyed peas with a firmer, nuttier bite. They are a touch lighter per cup (170 g vs 175 g drained), so weigh when the bean ratio matters in salads, soups, and grain bowls. The texture is noticeably more robust.

    See chickpeas substitutes →

Frequently Asked Questions

What can I substitute for black-eyed peas?
There are 3 workable substitutes for black-eyed peas, depending on what you have on hand and which property of black-eyed peas matters most for your recipe. The closest swap is usually 1 cup black-eyed peas = 1 cup kidney beans (1:1 cooked and drained). Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting black-eyed peas change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe. Open the black-eyed peas converter
How do I measure black-eyed peas accurately?
Weighing in grams is more reliable than scooping cups, especially when a substitute has a different density from what the recipe expects. The black-eyed peas converter on this site converts between cups, grams, ounces, tablespoons, and teaspoons, so you can scale a recipe up or down without losing the ratio. Open the black-eyed peas converter

Other ingredient and produce substitutes

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