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The use of dry beans and pulses may be considered from either a traditional or a value‐added perspective. Traditionally, dry beans are cooked, fried, or baked to be in soups, eaten as vegetables, or combined with other protein foods to make a main dish. Commercially, beans have commonly been packaged in dry‐pack form intended for home preparation or processed by canning in brine or tomato‐based sauce (Siddiq and Uebersax 2012).

Utilization of dry beans and other pulses in many regions still entails long and tedious preparations. The consumer has traditional purchase criteria that include appearance (color, gloss, or sheen), size and shape (typical of the expected class), and overall quality (splits, defects, and debris) of the seed. A significant concern is in purchasing “hard beans” or “old beans,” since these beans take longer to cook and lack desired quality attributes after cooking (Borget 1992; Sozer et al. 2017).

In many developing countries, women provide a central role focused on sustaining the family’s food security. Traditional cooking of dry edible beans in these countries involves excessive expenditure of time and fuel. The development of appropriate preparation technologies for use at the household and village‐level would facilitate processing and dietary availability of beans and other pulses (Siddiq and Uebersax 2012).