Processed dried beans which almost instantaneously restore their boiled soft edible condition without a loss of the taste and flavor peculiar to the beans, simply by pouring hot water onto the processed dried beans, and the manufacturing method of such dried beans. Raw beans are first boiled in water, and thereafter they are treated with a solution of an enzyme selected from a group consisting of cellulose, pectinase and a mixture thereof, with or without subsequent boiling of beans in water. The processed dried beans may have a coating of sucrose or lactose. The beans are limited to those which are rich in starch and poor in both protein and fat.
