Kidney beans (Phaseolus vulgaris L) are rich source of nutrients. Effect of soaking for 12h and boiling after soaking processes on some constituents of white kidney and red kidney beans was performed. Determination of some anti-nutritional factors (Phytic acid and trypsin activity), vitamins, and minerals was achieved using standard procedures. Chemical composition of white and red kidney bean raw powder showed that the percentages of protein contents, fat, crude fiber, ash, carbohydrates and moisture were 9.542, 2.05, 2.31, 3.09, 73.06 and 9.95 g/100g, respectively in white kidney bean. While it were 17.47, 1.4, 2.9, 5.63, 64.75 and 8.03g/100g, respectively in red kidney bean. The results showed significant differences in the levels of estimated anti-nutritional factors between raw beans and after soaking and boiling processes of kidney beans. The reduction percentages of phytic acid were 15.23 ,60.95 and 35.89. While the reduction percentage of trypsin activity were 60.20, 65.30 and 26.87 in white and red kidney beans respectively after soaking and boiling processes compared with raw kidney beans. Generally, soaking and boiling reduced significantly (p<0.05) all the anti-nutritional factors and vitamins content of kidney bean. However, the levels of the three minerals (K, Ca and Mg) increased compared with raw beans. The sensory score of overall acceptability was 6.50 and 8.74 out of ten for white and red kidney bean burger which revealed the acceptability of prepared burger. The current study showed that, burger of red bean are rich sources of protein thus could be useful vegetarian people in their nutrition programs as alternative for beef to improve the health status and prevent chronic diseases.