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Flours of four kidney bean (Phaseolus vulgaris L.) cultivars (French Yellow, Contendor, Master Bean and Local Red) were studied. The moisture, ash, protein, fat and crude fibre contents of kidney bean flours varied from 99–104, 30–35, 223–267, 16–20 and 14–21 g/kg, respectively. Synaeresis of flour gels increased from 141 g/kg after 24 h to 194 g/kg after 120 h of storage at 4 °C. Scanning electron microscopy of flours revealed starch granules of varied shapes associated with protein and non-protein components. Peak, breakdown and setback viscosity varied significantly (p ≤ 0.05) from 591.0–1030.3 cP, 21.3–93.3 cP and 383.7–750.0 cP, respectively. Kidney bean flours displayed two endothermic transitions corresponding to starch gelatinization (60.9–75.2 °C) and disruption of the amylose–lipid complex (103.6–129.6 °C). Hardness and adhesiveness of flour gels varied significantly from 14.9–19.5 g and 31 …