Commodity Beans, Black Bean, 20 Pounds

Commodity Beans, Black Bean – 20 Pounds delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Southwest and Latin cooking: Simmer for refried beans, burrito fillings, taco sides, and traditional black bean soup with cumin, garlic, and lime.
Salad and bowl bases: Cook and cool for protein rich additions to grain bowls, salad bars, and cold picnic salads with corn, peppers, and vinaigrette.
Soups and stews: Add to hearty vegetable soups, Cuban style black bean stew, or Brazilian feijoada where the beans serve as the foundation of the dish.
Side dishes: Season simply with onion, garlic, and bay leaf for a classic side that complements rice, roasted meats, or grilled fish.
Veggie burger and dip making: Mash partially cooked beans into veggie burger patties or blend with spices for a quick black bean dip.

Who Would Benefit

• Restaurants, taquerias, and food trucks running daily bean service
• Caterers and event kitchens feeding large groups on a budget
• Community kitchens, church groups, and food banks needing shelf stable protein
• Home cooks who buy in bulk and cook beans from scratch regularly
• Meal prep enthusiasts portioning weekly protein ahead of time

Product Highlights

• 20 pound bulk supply for high volume cooking and storage
• Dry shelf stable format; no refrigeration required until cooked
• Creamy interior with firm skin that holds shape during simmering
• Mild earthy flavor that absorbs seasonings readily
• Good source of plant based protein and dietary fiber
• Uniform commodity grade selection for consistent cooking results

Preparation & Use

Rinse dry beans in cold water and sort to remove any debris. For best texture, soak overnight in plenty of water, then drain and rinse before cooking. To quick soak, bring beans to a boil for two minutes, remove from heat, and let stand covered for one hour before draining. Simmer soaked beans in fresh water or broth at a gentle bubble for 60 to 90 minutes until tender but not mushy. Season with salt toward the end of cooking to keep skins intact. Cooked beans refrigerate for up to five days and freeze well for several months in airtight containers.

Common Applications

Black beans are a workhorse ingredient across multiple cuisines. In Cuban and Caribbean kitchens they anchor moros y cristianos and frijoles negros. Mexican menus rely on them for frijoles de la olla, refritos, and enchilada fillings. Brazilian feijoada builds its entire identity around slow simmered black beans with smoked meats. Beyond tradition, black beans appear in modern plant forward cooking as burger bases, brownie additions for fudgy texture, and salad bar staples across American foodservice.