Phaseolus coccineus L. is a legume characterized by wide phenotypic variability in seed color and size, traits associated with physical and nutritional grain attributes. The objective of this study was to evaluate the relationship between seed coat color and physical quality, cooking behavior, and chemical composition in ayocote bean materials. Nine F3 families selected based on color variability and yield were analyzed. Thousand-seed weight (TSW), cooking time (CT), broth density, and relative protein content using the Lowry method were determined, while chromatographic profiles were evaluated through paper chromatography. Analysis of variance showed significant differences in TSW among seed color groups (F = 13.87; p < 0.001). White mottled black (103.33 g), orange mottled black (102.94 g), and cream mottled black (102.42 g) materials presented the highest values, whereas white seeds showed the lowest TSW (92.01 g). CT ranged from 2.4 to 3.5 h, with purple mottled black materials exhibiting shorter cooking times, while white and cream seeds required longer softening periods. Broth density showed no significant differences among treatments (p > 0.05). Relative protein content ranged from 39.3 to 54.0%, with cream mottled black showing the highest values. Chromatographic profiles revealed between 4 and 5 spots with Rf values ranging from 0.04 to 0.45, indicating variability in the chemical composition among evaluated materials. The results suggest that seed coat color may be considered a useful criterion for selecting ayocote bean materials with attributes associated with physical quality, cooking performance, and chemical composition.
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