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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).

Beans and maize in blended dishes are deeply imbedded throughout Latin American cultures and transcends to other people groups. This is due in part to the inherent complementation of amino acids resulting in a more complete protein food. Sub‐Saharan Africa utilizes a wide range of dry beans and other pulses (i.e., cowpea, chickpeas, lentils, and others). These are typically water cooked and eaten as porridge. The subcontinent of India uses the greatest quantity and most diversity of pulse‐based foods as staples, prepared in very specialized recipes and forms. The consumption of legumes in Southeast Asia is somewhat moderate, where both mature seeds and immature pods are consumed. Further, sprouted legume seeds are consumed fresh or dehulled and roasted or ground for use in soups or side dishes (Khader and Uebersax 1989; Borchgrevink 2012).