Bush’s Best Light Red Kidney Beans, 111 Ounces, 6 Per Case

Bush's Best Light Red Kidney Beans delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Chili and stews: Add directly to chili con carne, three-bean chili, or hearty beef and bean stews where the beans maintain their shape and absorb surrounding flavors during long simmers.
Salad bars and cold salads: Drain and rinse for bean salads, tossed green salads with kidney beans, or cold pasta salad blends that benefit from firm texture and color contrast.
Rice and grain bowls: Spoon over rice, quinoa, or mixed grain bases for Latin-inspired bowls, Creole red beans and rice, or vegetarian protein bowls.
Soups and casseroles: Fold into vegetable soup, minestrone, taco casserole, or baked bean casseroles where the light red bean’s creamy interior and firm skin hold up to baking and reheating.
Tacos, burritos, and nachos: Use as a straight bean filling or combine with seasoned ground meat for bulk taco and burrito service in cafeterias and catering operations.

Who Would Benefit

• Commercial kitchens and cafeterias needing ready-to-use beans in bulk
• Caterers preparing chili, bean salads, or Latin-inspired menus for large groups
• School and hospital foodservice programs requiring consistent, shelf-stable protein
• Restaurant operators running chili, soup, or burrito offerings at scale
• Emergency feeding and disaster relief organizations stocking non-perishable staples

Product Highlights

• 111-ounce #10 institutional can size for high-volume foodservice
• Six cans per case totaling 666 ounces (approximately 41.6 pounds) of cooked beans
• Light red kidney beans hold shape better than dark red during extended cooking
• Firm texture and mild flavor absorb seasonings without overpowering dishes
• Pre-cooked and ready to serve; no soaking or boiling required
• Shelf-stable with long storage life for inventory flexibility
• Bush’s Best brand, trusted in canned beans for over a century

Preparation & Use

Open the #10 can and drain excess liquid unless the recipe calls for it. Rinse beans under cold water for salad bar or cold applications to remove canning starch and improve appearance. For hot dishes, add beans directly to the pot during the last 20 to 30 minutes of cooking to heat through without breaking. In slow-cooked recipes like chili or baked beans, add at any stage; light red kidney beans tolerate extended simmering and oven time while retaining their shape and creamy interior. One 111-ounce can yields approximately 26 half-cup servings.

Common Applications

Red beans and rice is the signature application for light red kidney beans, particularly in Creole and Southern menus. Chili con carne is the highest-volume use in most foodservice operations, where the bean’s firm skin prevents disintegration during holding and reheating cycles. Three-bean salads, minestrone soup, vegetarian taco fillings, and burrito bars are other high-demand applications. For salad bars, drained and rinsed beans can be held chilled in quarter-size pans with a ladle for self-service.