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Black beans dry to cooked weight: 100 g = 260 g
Dry black beans boil up to about 259.7% of their weight: 100 g dry becomes about 260 g cooked, and a 60 g portion about 156 g. The beans take on water, and what was in them stays.
Raw and cooked, both ways
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An estimate from USDA data. Cooking time, heat and the piece itself move the result.
Black beans: every method
| Method | Yield | 100 g raw | 150 g raw | 200 g raw |
|---|---|---|---|---|
| Boiled, no salt | 259.7% | 260 g | 390 g | 519 g |
| Method | Raw, per 100 g | Cooked, per 100 g | Source |
|---|---|---|---|
| Boiled, no salt | 341 kcal · 21.6 g protein | 132 kcal · 8.9 g protein | derived from dry matter · FDC 173734, FDC 173735 |
Soaking and boiling
Dry black beans hold 11 g of water per 100 g, and USDA's boiled beans 65.7 g. The converter keeps everything that is not water constant: (100 − 11.02) ÷ (100 − 65.74) = 2.597. Soaked beans have already taken on part of that water, so weigh them dry, before soaking, to use this figure.
A worked example
Cook 200 g of dry black beans for a pot of chili and expect about 519 g of beans. The dry entry gives 682 kcal and 43.2 g of protein; the boiled entry, for 519 g, gives 685 kcal. To share the finished pot, weigh it and divide it with the recipe-portion calculator, which counts everything else that went in.
From a cooked serving back to dry
A 130 g serving of cooked black beans came from about 50 g dry: 130 ÷ 2.597 = 50.1. The boiled entry gives that serving 172 kcal, and the dry entry gives its 50 g 171 kcal, so either side of the pot tells the same story.
Black beans or other beans?
White beans keep 240.2% and red kidney beans 266.9% in USDA's pairs, so the figure for one bean is not the figure for another. Pick the bean in the converter that matches the bag. Refried beans are cooked beans mashed with fat, so treat them as a recipe or read their label.
Canned black beans
Canned beans are cooked already and packed in liquid. Drain them and weigh what you eat against a cooked entry, or read the label, which describes what is in that can rather than an average.
Sources
- USDA FoodData Central, SR Legacy: black beans, mature seeds, raw, 173734 and boiled without salt, 173735.
- The yield is derived from the pair's water content; the USDA Table of Cooking Yields for Meat and Poultry covers meat and poultry only.
See also chickpeas and lentils, or open the raw to cooked weight converter.