Bush's Best
Bush's Best Low Sodium Dark Kidney Beans, 111 Ounces, 6 Per Case
- 6 per case
- 111 ounces
- Grains, Rice & Nuts
Bush’s Best Low Sodium Dark Kidney Beans come in a 111 ounce #10 can with six cans per case, giving foodservice kitchens 666 ounces of firm, ready to use beans. The low sodium formulation lets chefs control salt levels in chili, soups, rice dishes, and salads while the dark red kidney bean holds its shape through long simmers and hot holding.
Sign in to see your case price and order.
- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| GTIN | 10039400017452 | |
| SKU | 538200 | |
| Category | Grains, Rice & Nuts |
Product Highlights
- Low sodium version of Bush’s Best dark red kidney beans with reduced salt per serving
- 111 ounce #10 can size suited for commercial and institutional kitchens
- Six cans per case provide 666 total ounces of ready to use beans
- Firm texture that holds shape through extended cooking and holding times
- Good source of plant based protein and dietary fiber
- No soaking or long cook times required; open, drain, and add directly to recipes
Uses
Chili and stews: Add whole or lightly mashed to beef, turkey, or vegetarian chili and hearty stew recipes where the bean holds its shape during long simmers.
Rice and grain bowls: Spoon over white or brown rice with seasoned vegetables for a filling, protein rich plate with minimal sodium contribution.
Salads: Toss with diced bell pepper, red onion, cilantro, and a vinaigrette for a cold kidney bean salad that holds up well on buffet lines.
Soups: Stir into minestrone, Tuscan white bean soup blends, or Cuban black bean soup variations for added substance and color contrast.
Tacos and burritos: Use as a lower sodium filling alongside seasoned ground meat or as a standalone vegetarian option wrapped with rice and cheese.
Who Would Benefit
- Foodservice operators and cafeteria managers seeking low sodium canned beans in bulk #10 can format
- Caterers preparing large batches of chili, soup, or bean based sides for events
- Health conscious cooks managing sodium intake without giving up pantry staples
- Church kitchens, school nutrition programs, and community meal providers with dietary sodium targets
- Meal prep enthusiasts who cook in volume and freeze portions for later use
Preparation & Use
Drain and rinse the beans before adding to recipes to reduce residual sodium further and improve flavor. For hot dishes, add during the last 20 to 30 minutes of cooking to maintain texture; for longer simmered recipes like chili, the beans can go in earlier and will soften gradually without breaking down completely. For cold salads, rinse thoroughly and let excess moisture drain before combining with other ingredients. Once opened, transfer unused beans to a sealed container and refrigerate for up to three days. Unopened cans store in a cool, dry pantry.
Common Applications
Dark kidney beans are a standard ingredient across Latin American, Caribbean, and Southern United States menus. In foodservice, they appear most often in chili con carne, three bean salad, red beans and rice, and vegetarian burrito fillings. Their deep garnet color also makes them a visual accent in layered dip trays and taco bar setups where presentation matters alongside nutrition.
