Free amino acids of the new 60 Days beans variety (Phaseolus vulgaris L.) were studied by two dimensional ascending paper chromatography with the following pair of solvents: 1) phenol-water, 8:2 (v/v); 2) butanol-acetic acid-water , 4:1:1 (v/v). The amino acids identified and measured in the extracts were: aspartic acid, glutamic acid, lysine, serine, asparagine, glycine, threonine, alanine, glutamine, histidine, gama amino-butyric acid, arginine, methionine, valine and leucine. Determinations were made by elution of the spots followed by colorimetry. The more abundant amino acids were lysine, glutamic acid and aspartic acid.