Beans are an affordable and highly nutritious source of protein and essential nutrients, yet they remain underconsumed in the United States. Researchers are working to change this trend by developing faster-cooking bean varieties.

Dry beans are an excellent protein source that also provide essential minerals such as potassium, calcium, and dietary fiber. They are more cost-effective than many other proteins and allow better control over sodium intake compared to canned alternatives. However, a major drawback preventing their widespread consumption is their long cooking time, which can take up to two hours, not including the additional soaking period of up to 12 hours.

To address this issue, scientists at the United States Department of Agriculture (USDA) Sugarbeet and Bean Research Unit are developing dry bean varieties that cook significantly faster. Led by plant geneticist Karen Cichy, the team is focusing on two lesser-known bean varieties: the Mayocoba and Manteca. These beans, which are yellow in color, not only cook faster but also hold potential for increased consumer appeal.

In research conducted in 2018 and 2019, Cichy’s team cultivated and analyzed 295 different yellow bean varieties from around the world, including regions such as Uganda, Colombia, and Haiti. The study aimed to identify the fastest-cooking varieties in Michigan and Nebraska, two major bean-growing regions in the U.S., and to determine which genetic factors contributed to their shorter cooking time. The findings of this study were published in 2022.

Yellow dry beans are already widely consumed in parts of Latin America, the Caribbean, and Africa. Their popularity in these regions could encourage American farmers to cultivate them, potentially creating a new market demand in the U.S.

The Mayocoba bean, originally from Peru, is well-known in Mexico and is recognized as a market class in the U.S. Despite this, it has not yet gained widespread popularity nationwide, though it is familiar to consumers in Michigan and the western U.S., where it is often called the Peruano bean. Its creamy texture makes it ideal for refried dishes. However, traditional Mayocoba beans still require lengthy cooking times. For example, Rancho Gordo, a bean supplier, suggests cooking times of one to three hours, depending on the soaking duration. The improved Mayocoba variety, however, will cook in approximately 20 minutes and produce higher yields, which could make it more appealing to farmers. The team is also focusing on developing a bright “highlighter yellow” variety, a color that has historically been popular in Mexico and the U.S.

The Manteca bean originates from Chile and is pale yellow with a distinctive hilum ring. Though not yet recognized as a market class in the U.S., it is popular in Chile due to its easy digestibility and lower likelihood of causing bloating. Furthermore, a 2018 study co-authored by Cichy revealed that certain Manteca varieties not only cook quickly but also contain iron that is more readily absorbed by the human body. While the Manteca bean may not be as visually striking as the Mayocoba, it has potential for use in other forms, such as flour. Since muted colors are preferable for milling, the pale yellow Manteca bean could be an ideal ingredient for products like pasta.

Milling beans into flour could also help introduce them to consumers who are unfamiliar with cooking dry beans. Additionally, Manteca-based pasta could provide significantly higher iron bioavailability compared to chickpea, wheat, or gluten-free pasta while also cooking in just five minutes. A recent report by the Sugarbeet and Bean Research Unit confirmed that Manteca rotini contains more fiber, calcium, and iron than its counterparts made from chickpeas, whole wheat, or gluten-free ingredients.

Previous research suggests that the cooking time of yellow beans is mainly determined by genetics rather than environmental factors. By identifying genetic markers associated with fast cooking times, breeders can selectively develop new varieties that maintain this trait. The Yellow Bean Collection study successfully identified a specific gene that contributes to reduced cooking time.

Another key factor influencing cooking time is post-harvest darkening. The study found that beans with a non-darkening trait often cook faster. While this characteristic alone does not determine cooking time, it plays an important role in the overall process. Bean breeders worldwide face challenges in balancing desirable traits such as color and cooking time while maintaining high productivity. In East Africa, for instance, bean broth color is a key factor influencing consumer preference, with a light brown, chocolate-colored broth being the most favored.

Since the study’s release, researchers have developed two new varieties of Mayocoba and Manteca beans. These have undergone field trials and are awaiting approval for commercial production. If approved, they could be available to consumers as early as next summer. At that point, it will be up to farmers and retailers to promote these beans to the American market.

The research team is also investigating how fiber content affects cooking time. Preliminary findings suggest that yellow beans with shorter cooking times contain about six percent less insoluble dietary fiber compared to slower-cooking varieties. This reduced fiber content may contribute to their quicker preparation time.

Although bean consumption in the U.S. has been increasing—from an average of 8 pounds per person per year in 2014 to over 11 pounds per year in 2017—it still falls short of the 13 pounds per year recommended by the Dietary Guidelines for Americans. According to Rie Sadohara, lead author of the Yellow Bean Collection study, beans have the potential to play a larger role in American diets. Sadohara envisions a future where yellow beans are categorized separately in USDA consumption statistics and achieve a consumption level comparable to staples like wheat and potatoes.