Beans & Legumes Wholesale
Want lots of vegetable protein, fiber, vitamins and minerals? You’ll get them with beans, lentils and peas. Even better, they’re fat-free and cholesterol-free!
Beans, such as Kidney beans, Pinto beans, Navy beans and Black beans, are naturally low in total fat, contain no saturated fat or cholesterol, and provide important nutrients such as fiber, protein, calcium, iron, folic acid and potassium. The health benefits of beans are consistent with many existing FDA-approved health claims, specifically those related to heart disease and cancer. In addition to health benefits related to heart disease and cancer, studies also suggest eating beans as part of a healthy diet may help to manage diabetes and help cut the risk of high blood pressure and stroke.
We know, we know. Cooking dried beans takes more time than opening a can, but you'll be richly rewarded with superior flavor and texture. They're a superb value too! Please see our cooking guide below for beans, peas and lentils.
We also offer some semi-cooked (parboiled) beans that are ready for cooking (doesn't need sorting, rinsing or soaking). Moreover, it takes much less time to cook parboiled beans than raw.
Sort: Arrange dried beans on a sheet pan or clean kitchen towel and sort through them to pick out any shriveled or broken beans, stones or debris. (Take our word for it; running your fingers through the beans in the bag doesn't work the same.)
Rinse: Rinse the sorted beans well in cold, running water.
Soak: Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence. There are two simple ways to get the job done:
Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well. (If it's really warm in your kitchen, soak the beans in the refrigerator instead to avoid fermentation.)
Quick soak: Put beans into a large pot and cover with 2 to 3 inches of cool, clean water. Bring to a boil then boil briskly for 2 to 3 minutes. Cover and set aside off of the heat for 1 hour; drain well.
Cook: Put beans into a large pot and cover with 2 inches of water or stock. (Don't add salt at this point since that slows the beans' softening.) Slowly bring to a boil, skimming off any foam on the surface. Reduce heat, cover and simmer, stirring occasionally and adding more liquid if necessary, until beans are tender when mashed or pierced with a fork. Cooking times vary with the variety, age and size of beans; generally you're looking at about 1 to 2 hours.