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The color stability of 32 lines of beans to which different levels of moisture were added was evaluated in an accelerated shelf-life testing chamber for up to I0 weeks using Hunter values and National Bureau of Standard (NBS) unit of color difference (A E) techniques. With pinto beans, Hunter L values decreased as storage time increased. Also, Hunter a values increased with time. However, Hunter b values did not change with storage. With great northern beans, Hunter a and b values were more important than Hunter L value. Similar to pinto beans, along with prolonged storage, great northern bean color changed. Pinto and great northern beans having an extra 10% added moisture showed much more color change than those of control or 5 % moisture added beans. Finally, bean genotype was closely related with color stability in stored pinto and great northern beans.