Granado beans are native to Chile. There is indication in the literature that the bean's protein may contribute to the prevention of diabetes. The objective of this cooperative program between the Catholic University of Chile, Solutec and the University of Toronto was to develop technology for the extraction and purification of the protein for eventual testing of its anti-diabetic properties. A process based on the alkaline extraction of protein, dissociation of attached phenolic compounds, membrane purification and isoelectric precipitation was developed. Three protein products were produced: an isoelectric protein, an acid soluble protein and a meal residue. The bean protein's isoelectric range was centered around pH 4.2, where some 80% of the extracted protein was recovered. The protein content of the isoelectric protein isolate was 87%. The acid soluble protein contained only 59% protein, indicating that the extract contained high molecular weight carbohydrates. The isolates are promising starting materials for further research into granado bean proteins’ physiological function and discovering diabetes preventative protein fractions.