Developing beans for high canning and cooking quality has been a major concern of plant breeders as the demand of consumers for beans in terms of quality is increasing. This study determined the effect of genotype-by-environment (GEI) on canning and cooking quality of common beans. Twenty three newly developed large-seeded bean genotypes and two standard checks collected from five growing sites of Ethiopia were tested using randomized completed block design with three replicates. Additive main effect and multiplicative Interaction (AMMI) and genotype plus genotype-by-environment interaction (GGE) biplot models were used in the data analysis. Genotypes were genetically different (P ≤ 0.01) for all of the quality traits varied from 42.3 to 57.4 minutes for cooking time and 260.4–278.6g for washed drained weight. Percent washed drained weight of all the tested genotypes was >60%, as required by processors. However, hydration coefficient (HC) was below the desired optimum level of 1.8, which could be improved through prolonged soaking period. From moderate to no clumping, and from moderately clear to clear brine were observed for canned beans. Generally, the newly developed genotypes had better canning and cooking quality except for HC. However, GEI exerted considerable effect on the quality traits especially cooking time. The interaction effect (34.25%) shared nearly three times greater effect than genotype (13.31%) and environment (11.44%); hence highly determined the cooking time. Both AMMI2 and GGE polygon view biplots captured 69.05 and 74.10% of the GEI variation, respectively, using the first and the second principal component axes (PCAs). In conclusion, plant breeders should think of GEI when testing beans for canning and cooking quality at substantial environments.

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