Commodity
Commodity Triple Clean Pinto Bean, 50 Pound
- 50 pound
- Grains, Rice & Nuts
Commodity Triple Clean Pinto Beans come in a 50 pound bulk bag sized for commercial kitchens and foodservice programs. The triple-clean process removes stones, debris, and foreign material through three cleaning passes, so beans are ready to soak and cook without extra sorting. Mild, earthy flavor and a creamy cooked texture make them a dependable staple for refried beans, soups, burritos, and institutional meal service.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| UPC | 684476001152 | |
|---|---|---|
| GTIN | 10684476001159 | |
| SKU | 232915 | |
| Category | Grains, Rice & Nuts |
Product Highlights
- Triple-clean process removes debris, stones, and foreign material for ready-to-cook convenience
- 50 pound bulk package for high-volume foodservice operations
- Mild, earthy flavor with creamy texture when cooked
- Naturally gluten-free, cholesterol-free, and plant-based protein source
- Long shelf life when stored in a cool, dry environment
Uses
Refried beans: Cook down and mash with seasoning for a classic side or filling that pairs with nearly any Tex-Mex entrée.
Bean soups and stews: Add to ham hock soup, vegetable stew, or chili for hearty protein and thickening body.
Bean salads and sides: Toss cooked pintos with onion, cilantro, and vinaigrette for a cold salad, or serve seasoned as a warm side dish.
Burritos and tacos: Use as a base layer or filling in burritos, tacos, tostadas, and nacho platters.
Institutional meal programs: Incorporate into school lunch, hospital, and corrections menus where dry beans meet protein requirements at low cost per serving.
Who Would Benefit
- Restaurants and taquerias running daily bean prep
- Caterers and event kitchens needing large-batch side dishes
- School and institutional foodservice programs managing per-serving costs
- Emergency food banks and community pantries distributing staple dry goods
- Camp and retreat kitchens cooking for groups
Preparation & Use
Sort and rinse beans before cooking. For traditional preparation, soak overnight in cold water (roughly 3 inches above the beans), then drain and rinse. To cook, cover soaked beans with fresh water by about 2 inches, bring to a boil, then reduce heat and simmer 1.5 to 2 hours until tender. For a quicker method, use the rapid-soak approach: boil beans for 2 minutes, remove from heat, cover, and let stand 1 hour before draining and cooking as directed. Season after cooking to avoid toughening the skins. Cooked pinto beans freeze well in portioned containers for up to 6 months.
Common Applications
Pinto beans anchor menus across Southwestern, Mexican, and Southern U.S. cuisines. They are the standard bean for refried sides, bean-and-cheese burritos, and charro bean preparations. In institutional settings, they serve as a low-cost protein center in soups, stews, and plated entrées. Their creamy texture when fully cooked also makes them suitable for bean dips and spreads blended with garlic, cumin, and lime.
