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Quality Matters with Bush’s Best®

Like your customers, Bush's Best® knows quality matters. That's why we get all our varieties of beans from farmers who, just like you, are passionate about providing customers with the best product possible. So whether you're using Bush's Best® variety beans in sides, soups, salads or entrées, you can rest easy knowing you're serving the very best.

Click here to learn more about the full line of high quality variety beans Bush's Best® has to offer.

Bush’s Best® offers low sodium variety beans



You can save time by using low sodium beans. They maintain the same health benefits, but there's no need to rinse.
Bush Brothers and Company Profile
Bush Brothers and Company is a third-generation, family-owned manufacturer of beans for the Foodservice and Retail food industries. Founded in 1908 as a canning facility for locally grown produce in East Tennessee, Bush Brothers has grown into the leading national brand of Baked Beans and other bean products under the Bush's Best brand. The company manufactures and markets a full line of baked beans and variety beans (such as Black Beans, Kidney Beans, Pinto Beans, Great Northern Beans, Garbanzo Beans, Blackeye Peas, Fresh Southern Peas) as well as Chili Starter and ready-to-eat Chili, with beans grown in the United States. Once known only in the Southeastern region of the country, Bush's Best is now the number one bean brand in the entire United States.
Recipe Spotlight
FYI
Stay on trend with the humble bean in 2012

Loaded with protein and boasting high nutritional value, perhaps nothing is more versatile than beans. Check out these great ways to make them delicious, day-part friendly, and, dare we say it, "Hip!".

Click here to learn more.
SmartBrief Archives: Related News
  • Dietitians give tips on choosing heart-healthy foods
    More foods are claiming to be heart healthy, but dietitian Lori Granich at St. Margaret Mercy in Dyer, Ind., said those that really fit the category contain oats, omega-3 fats, potassium, calcium, flavanoids and antioxidants. Dietitians say heart-healthy eating includes lowering salt intake, cholesterol and bad fats, and limiting alcoholic beverages. The Times (Munster-Hammond-Merrillville-Valparaiso, Ind.) (1/29)
  • Chef helps give school lunch a face-lift
    In the kitchen of Champlain Elementary School in Burlington, Vt., chef Dustin Smith is bringing the farm to the cafeteria table. He uses ingredients from 23 farms to help provide healthy meals that students like to eat. "I figured out if we cut root vegetables into french fry size and shape before we roast them, the kids will eat more of them," Smith said. The Burlington Free Press (Vt.) (1/27)
  • Plant-based diet is route to good health, experts say
    Good health and disease prevention require a plant-based diet and sacrificing the meat, dairy and caffeinated beverages that are part of U.S. culture, nutrition experts told the annual Shades of Gray symposium in Palm Beach, Fla. Cornell University professor emeritus T. Colin Campbell called cancer "a function of nutrition" and said vitamin supplements are not a magic bullet for health. Palm Beach Daily News (Fla.) (1/26)
  • Veggies take a starring role on the plate
    Vegetables have moved from a supporting role into the spotlight as farmers grow more colorful varieties and chefs get more creative in response to demand for healthier options. A new report examines the trend that also has consumers planting their own gardens and supermarkets refreshing their produce selections. QSRMagazine.com (1/23)
  • Making Meatless Monday menus without faux meat
    Even restaurants with meaty menus are devising dishes for guests who opt to go meatless one day a week, and chefs say some of the best Meatless Monday menus are the ones that make the most of beans, grains and vegetables rather than using plant-based substitutes to try to re-create meat. Chicago Sun-Times (1/17)
  • Chefs create options for those with restricted diets
    Chefs who have suffered from food allergies are finding ways to create flavorful options for consumers who are in the same boat. Oregon chef Aaron Woo opened vegetarian fine-dining eatery Natural Selection after coping with his food allergies, and baker Lisa Clark launched Petunia's Pies & Pastries, a vegan, gluten-free bakery. The Oregonian (Portland) (1/16)
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