The Complete Guide to Bulk Beans: Reliable Staples for Bakeries and Foodservice Kitchens

Beans have been a foundation of cooking across every cuisine for centuries. In commercial kitchens, they bring more than nutrition. They offer flexibility, extended shelf life, and dependable texture. At Bakers Authority, we carry a wide range of bulk beans to meet the needs of professional bakers, caterers, restaurants, institutional kitchens, and manufacturers.

Whether you need legumes for hearty soups or as a flour substitute in gluten-free baking, beans remain one of the most valuable pantry items available. Below is a detailed guide to the varieties we carry, how to prepare and store them, and the roles they play in foodservice and baking environments.

Flavor: Earthy with a slight nuttiness
Texture: Creamy when cooked
Best Uses: Refried beans, baked dips, burritos, chili

Pinto beans are among the most widely used beans in North American and Latin cooking. Their balanced flavor pairs well with bold seasoning. Pinto beans mash smoothly, making them ideal for refried applications or baked sides. Our 50-pound bags are designed to meet high-volume demand without sacrificing quality.

Flavor: Mild and earthy
Texture: Soft but holds shape
Best Uses: Soups, stews, veggie patties, lentil flour

Lentils are fast cooking and protein-rich, making them a staple in both hot food bars and baking mixes. Lentils can be milled to create gluten-free flour for baked goods or used whole in savory loaves and spreads. Our dried lentils are available in bulk quantities suitable for commissary kitchens and production facilities.

Flavor: Slightly sweet and full-bodied
Texture: Firm, ideal for long cook times
Best Uses: Chili, bean salads, stews

Kidney beans are often found in institutional chili, vegetarian entrees, and seasonal soups. They hold their shape during long simmering processes and add color and volume to large pans. Bakers Authority offers these in 24-count one-pound packs, ready for batch cooking and freezer prep.

Flavor: Savory with a natural richness
Texture: Firm and grainy
Best Uses: Hummus, falafel, roasted snacks, baking

Garbanzo beans provide both structure and flavor to baked goods, dips, and prepared meals. When mashed, they become a base for spreads and burger patties. When milled, they create chickpea flour, which is widely used in allergen-friendly baking. We carry both dried and canned formats, including 6-count seven-pound cans for institutional use.

Flavor: Smooth and mild
Texture: Dense with a creamy interior
Best Uses: Burritos, black bean brownies, vegan burgers

Black beans work in both savory and sweet recipes. They blend well and bring natural thickness to batters and fillings. Their structure holds during batch cooking and remains consistent through reheating. Our 25-pound bags from La Fe provide steady supply at scale.

Flavor: Neutral with subtle nuttiness
Texture: Creamy yet holds form
Best Uses: Italian soups, pasta, baked casseroles

These large white beans are used in light broths, tomato-based pasta dishes, and vegetable stews. Their consistency makes them well suited for long braises or chilled marinated salads. Our 25-pound bulk option allows for full menu integration while supporting cold and hot applications.

Flavor: Robust and savory
Texture: Smooth and soft
Best Uses: Refried dishes, barbecued sides, Caribbean entrees

Pink beans deliver consistent results in bean-heavy dishes that rely on both flavor and visual presentation. They hold seasoning well and bring a satisfying body to any baked or simmered dish. Our supply comes in shelf-stable cases ready for quick prep environments.

Flavor: Mild, similar to fresh peas
Texture: Breaks down into puree
Best Uses: Split pea soup, savory spreads, puree bases

Green split peas are ideal for thick soups and smooth bases without the need for dairy. Their fast cooking time and low cost per serving make them a foodservice favorite. Available in 24-count one-pound packs for precise portioning and inventory planning.

Flavor: Rich and creamy
Texture: Velvety
Best Uses: Southern stews, succotash, holiday casseroles

Also known as large lima beans, these are a must for comfort-style sides. They stand out in seasonal menus and catering trays due to their size and appearance. Our pre-cooked version from Hanover comes in six-count cases for convenience during high-volume service periods.

Flavor: Rich and slightly nutty
Texture: Slightly firmer than pink beans
Best Uses: Red beans and rice, baked dishes, bulk chili

These red beans are a favorite for batch recipes where a sturdy bean is needed. Common in Southern and Caribbean kitchens, small red beans absorb flavor while keeping their shape. Our 50-pound bag provides excellent yield for every dollar spent.

Flavor: Mild
Texture: Slight bite
Best Uses: Arroz con gandules, soups, rice bowls

Green pigeon peas are central to Puerto Rican and Caribbean menus. Their light texture balances well with rice, seasonings, and meat. Our La Fe variety is packaged for shelf life and fast prep during busy services.

Dried beans should be stored in a sealed container away from moisture, heat, and light. Proper storage helps preserve their flavor and prevents pantry bugs. Use airtight bins or food-safe buckets to extend freshness.

Canned beans should be kept in a cool, dry place. Always rotate stock to avoid expired products and inspect for any signs of denting or rust before use.

Dried beans offer flexibility in both texture and timing. With proper soaking and cooking, they outperform canned alternatives in flavor and cost. Bakers also use mashed beans as a fat substitute in cookies and brownies. Chickpea and lentil flours are common in gluten-free mixes.

Canned beans have their place as well. They save time and allow for consistent batch output, especially in kitchens that must move quickly. Bakers Authority offers both types so your kitchen has options.

How long do dried beans last in storage? 

When stored in a cool, dry container, dried beans stay usable for up to three years. Their nutritional value may fade over time but they remain safe if free from pests and moisture.

Can beans be used in baked goods? 

Yes. Mashed beans can add moisture and density to baked goods. They also work in gluten-free batters and as part of egg replacements.

Do I need to soak dried beans? 

Soaking is recommended for most varieties. It shortens cook time and improves texture. Lentils and split peas are an exception and can be cooked directly.

Are beans allergen friendly? 

Beans are naturally gluten free. Always verify ingredient handling practices if preparing food for sensitive individuals.

Can beans be ground into flour? 

Yes. Chickpeas and lentils are often ground to produce flours used in gluten-free baking and savory batters.

Whether you run a local bakery or a full production kitchen, beans support many recipes while controlling food costs. Bakers Authority delivers a full range of dried and canned options in large-format packaging. Orders ship quickly, and our team supports high-volume accounts with experience and reliability.

Stock your pantry with the right beans for your menu. From chickpeas and lentils to red beans and butter beans, every product is selected for quality and value. Place your bulk order today and keep your kitchen moving without interruption.