Cereal Chem. 94(1):128-134The effects of cultivar, growing location, and year on physicochemical and cooking characteristics of beans (Phaseolus vulgaris) were investigated, and the relationship between these characteristics was determined. Twenty dry bean cultivars and breeding lines were grown at two different locations for two consecutive years (2013 and 2014) in southern Manitoba, Canada. Results indicated that cultivar, growing location, and year had significant effects on seed weight, water hydration capacity, and cooking time of beans. Significant cultivar, location, and year variations in protein, starch, and phytic acid contents in beans were observed. Most of the traits were † Corresponding