The industry has been challenged to search for crops that guarantee food security, improve nutrition, and promote sustainable agriculture. For many years, the Andean fava bean has been the source of energy and protein in the diet of rural people. Peru has the greatest phenotypic diversity of fava beans worldwide; however, no studies have evaluated their agroindustrial interest characteristics. In this sense, this study aimed to evaluate the physicochemical and technological characteristics of the three most commercialized varieties of Peruvian Andean fava bean (PFB): Verde, Quelcao, and Peruanita. The morphological characteristics (length, width, area, and perimeter), quality parameters (hectoliter weight and 100-grains), hardness, color distribution, pH, acidity, water activity, and centesimal composition of grains were determined according to official methodologies. The results showed PFBs have varied shapes and sizes, which affect their quality parameters and hardness. The varieties with smaller beans, such as Verde and Quelcao, presented higher hectoliter weight and hardness than the Peruanita one. Likewise, PFBs showed differences in their color distribution. In Verde beans, three shades of green were identified, while in Quelcao and Peruanita up to 10 shades of color were identified, including green, red and yellow tones. Regarding the centesimal composition, Quelcao beans presented higher protein content (24.88%) and lowered ethereal extract (1.25%) than Peruanita and Verde varieties, although ash (3.78%) and carbohydrates (70%) contents were similar between them. Finally, PFBs presented a pH of 6.12, acidity of 1.05, and wáter activity of 3.12, without significant differences between the varieties. The results suggest that PBFs are ingredients with potential for application in food products, improving their protein and technological profile.