Bush's Best
Bush's Best Reduced Sodium Pot Vegetarian Baked Beans, 115 Ounce, 6 Per Case
- 6 per case
- 115 ounce
- Canned Foods
Bush’s Best Reduced Sodium Vegetarian Baked Beans bring the familiar sweet and savory baked bean flavor in a meat-free, lower-sodium recipe. Each 115-ounce can is sized for foodservice portions, and the six-can case keeps high-volume kitchens stocked with a shelf-stable side that heats quickly on the stovetop or in a warmer. The brown sugar and mustard seasoning delivers classic taste without any animal-derived ingredients, making it a reliable fit for vegetarian, institutional, and crowd-feeding menus alike.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 039400016380 | |
| GTIN | 10039400016387 | |
| SKU | 619748 | |
| Category | Canned Foods |
Product Highlights
- Reduced sodium formulation compared to Bush’s original baked beans
- 100% vegetarian recipe with no meat or animal-derived ingredients
- Slow-simmered in brown sugar, mustard, and spice sauce for classic baked bean flavor
- 115-ounce can size ideal for high-volume and foodservice use
- Six cans per case for consistent supply across service periods
- Shelf-stable and easy to store; no refrigeration required before opening
Uses
Buffet and catering lines: Serve straight from the can as a hearty side dish that pairs well with grilled meats, cornbread, coleslaw, and potato salad at large events and banquets.
Restaurant side orders: Portion into individual servings as a classic accompaniment to barbecue plates, pulled pork sandwiches, burgers, and hot dogs on diner and BBQ joint menus.
Vegetarian and vegan menus: Include as a protein-rich, plant-based option on cafeteria, hospital, or school lunch menus where meatless entrées and sides are required.
Camp and institutional cooking: Heat in bulk for summer camps, military facilities, correctional kitchens, and other institutional settings that need easy-to-prepare, shelf-stable sides.
Baked potato and nacho bars: Offer as a topping option alongside cheese, sour cream, and chives for build-your-own meal stations.
Who Would Benefit
- Foodservice operators running barbecue restaurants, diners, or cafeterias who need a reduced-sodium side dish
- Caterers serving large events, weddings, and corporate functions where vegetarian options are expected
- Institutional kitchen managers in schools, hospitals, and correctional facilities managing sodium-restricted menus
- Summer camps and outdoor programs that rely on shelf-stable, easy-to-prepare staples
- Plant-based and vegetarian diners looking for a familiar comfort food that fits their diet
Preparation & Use
Open the can and heat the beans on the stovetop over medium heat, stirring occasionally, until warmed through, typically 8 to 10 minutes. For oven service, transfer to a baking dish and heat at 350°F for 20 to 25 minutes. In a foodservice warmer, hold at 145°F or above per local health code guidelines. These beans can also be incorporated into recipes such as baked bean casseroles, bean soups, or barbecue baked bean dips. Once opened, refrigerate unused portions in a covered container and use within three to four days.
Serving Ideas
Pair with smoked brisket, grilled chicken, or pulled pork as a traditional barbecue side. Spoon over toast or rice for a quick vegetarian meal. Layer onto nachos or baked potatoes at a topping bar. Combine with sautéed onions and bell peppers for a flavored twist on standard baked beans. For breakfast service, serve alongside eggs, hash browns, and toast as a hearty morning plate.
