Commodity Polished Black Bean, 50 Pound per Pack, 1 per Case

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

Uses

Soup and stew base: Simmer with broth, onions, garlic, and spices for hearty black bean soup or Cuban-style frijoles negros that hold their shape through long cook times.
Side dish: Cook and season with cumin, oregano, and bay leaf for a traditional side alongside rice, roasted meats, or plantains.
Bean dip and spread: Blend cooked beans with lime juice, cilantro, and jalapeño for a smooth dip or sandwich spread.
Salad and bowl ingredient: Toss cooled cooked beans into grain bowls, taco salads, or mixed bean salads for added protein and texture.
Burrito and taco filling: Mash or leave whole as a filling for burritos, tacos, enchiladas, and quesadillas.

Who Would Benefit

• Restaurants and taquerias running Latin American or Southwestern menus
• School and hospital cafeterias needing high-volume, nutritious legume options
• Caterers preparing bulk sides, soups, or buffet bean dishes
• Meal prep and commissary kitchens building plant-based or protein-rich menus
• Emergency food programs and food banks distributing staple dry goods

Product Highlights

• 50-pound bulk pack sized for commercial and institutional use
• Polished finish reduces foreign material and speeds up sorting and rinsing
• High in plant protein and dietary fiber per serving
• Holds shape well during extended simmering and slow cooking
• Long shelf life as a dry staple, easy to store at ambient temperature
• Suitable for vegan, vegetarian, and gluten-free menus

Preparation & Use

Sort and rinse beans before cooking. For traditional soaking, cover with three inches of water and let stand 8 hours or overnight; discard soak water, add fresh water or broth, and simmer 1 to 1.5 hours until tender. For a quicker start, bring beans to a boil for 2 minutes, remove from heat, and let stand 1 hour before simmering. Cooked beans freeze well in portioned containers for up to 6 months. One pound of dry black beans yields roughly 2.5 cups cooked, making a 50-pound pack equivalent to approximately 125 cups of cooked beans.

Common Applications

Black beans appear across a wide range of menus: Cuban frijoles negros, Brazilian feijoada, Venezuelan caraotas negras, Tex-Mex black bean soup, and Caribbean rice and bean bowls. They also work as a base for veggie burger patties, black bean brownies and brownie bites, and blended hummus-style dips. Their mild, earthy flavor absorbs seasonings readily, making them adaptable to smoky, spicy, citrus-forward, or herb-driven profiles.