Resistant starch contributes to improvement of health by reducing the glycemic index of foods. Therefore several commercial resistant starch products have been developed and are available on the market. These products are primarily made from high-amylose corn. So far, no pulse-based resistant starch commercial product is available, although pulses are high in amylose. Therefore resistant starch products (RS3) were made using starch isolated from four bean market classes (pinto, black, great northern and lima bean). Three production methods were followed to determine which one would provide the highest RS3 yield. These methods included gelatinizing and cooling starches to produce a crude retrograded starch (heat-cold method); heat-cold method followed by concentration of RS3 using α-amylase (α-amylase method) and; gelatinization followed by pullulanase treatment to reduce amylopectin (pullulanase method). Alpha-amylase treatment increased RS3 yields by 55-99%, but was not significantly different from pullulanase treatment. Therefore, the ability of α-amylase to enhance RS in crude retrograded starch was demonstrated. Food ingredient manufacturers are provided with an alternative effective technique to produce RS3 containing resistant starch of 23.16% to 29.65%. This method will be particularly useful in cases where pullulanase is unavailable, inaccessible or more expensive than α-amylase. This study creates the groundwork to further explore the properties of RS3 from pulses, in particular the effect of RS3 on sensory characteristics such as texture and mouthfeel.