Common bean is a very important leguminous crop for direct consumption by humans. Cooking time is a very important trait for acceptance of new varieties as reducing cooking time not only reduces the fuel consumption and costs but also frees women from kitchen in short time in countries like Latin America and Eastern Africa where it is the staple diet of the population. In this project we are going to investigate the genetic basis of cooking time of common bean, primarily using an eight parental MAGIC population of common beans (Phaseolus vulgaris L.), the eight parents and ~600 lines segregating for early cooking trait will be evaluated. The genotyped (GBS) materials along with the checks have already been grown at two locations in three replications in an alpha lattice design. Phenotyping for materials segregating for this trait will be done using Mattson type cooker to record the different cooking time, for the same, automated data output of various Mattson cookers in parallel will be standardized first. Genetic parameters and genotype by environment (GEI) will be evaluated to study the factors affecting this trait. GWAS will be done to associate genotype with phenotype and identify loci affecting this trait and fine mapping which will be made possible by the big and complex population and a huge density of markers. Molecular markers will be designed for the significant SNP. Validated of the SNPs will be done on several genotypes to check the genotype trait correlation. The markers and developed phenotyping system will be deployed to develop breeding populations with early cooking time.