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Dry beans are recognized as a nutrient‐dense food rich in protein, dietary fiber, folate, and minerals. Iron (Fe) and zinc (Zn) are two essential minerals for humans. While only small quantities are required in the diet, 7–27 mg Fe and 2–12 mg Zn daily, there are widespread deficiencies throughout the world. Two billion people globally suffer from iron deficiency (Wessells and Brown, 2012). An estimated 17.3% of humans worldwide are at risk for insufficient zinc intake (Maxfield and Crane 2020). Iron and zinc deficiencies are most common in people consuming diets rich in cereals and legumes with limited animal protein (Cordain 1999). Biofortification of staple crops, including dry beans, is one approach that has been taken to address these widespread micronutrient deficiencies. Biofortification efforts are largely facilitated by the international organization, Harvest Plus.

ssss1 Canned beans with differences in processing quality: (a) Navy beans with many splits and poor processing quality; (b) Navy bean with acceptable processing quality; (c) Black bean that appears brown following processing; and (d) Black bean that maintains black color following processing. (For color detail, please see color plate section.)