Twenty common bean lineages (Phaseolus vulgaris L.) were evaluated regarding protein and aminoacid contents, cooking time, and other characteristics such as colour, odor, textura and flavor, during periods from zero to there and six months after storage. The results showed that the lineage L. 18.006 has excellent palatabillity; five limes showed to have protein content higher than 26g/100g; metionine content was very low in all the lineages studied, and a 3 months