Shelf-stable pastry fillings containing 25% bean flour made from cooked, dried, and ground red control and hard-to-cook (HTC) beans (Phaseolus vulgaris) were produced in two flavors (lemon-lime and nacho cheese). Snack bars with the fillings were evaluated by students at Purdue University, Zamorano University in Honduras, and adults in the Zamorano community. The bars were rated for texture, flavor, appearance, and overall acceptability using a 9-point hedonic scale. The adults and students at Zamorano rated the snack bars higher than the Purdue students for flavor and overall acceptability. Post-hoc t-tests revealed that the snack bars with HTC beans were rated higher for flavor and overall acceptability than the snack bars with the control beans. A significant difference was revealed by a triangle test between bars with filling made of control and HTC beans for the lemon-lime flavor but not the nacho cheese flavor, which was consistent with data acquired from the textural analysis of the fillings. Future work could include manipulating the formula of the filling and snack bars so that nutritional claims such as "low fat" and "good source of protein." can be made in the United States.