The physical and chemical properties of haricot starch granules and paste were studied in this paper. Most granules of haricot starch are like horse bean, and the surface is smooth. The granules of haricot starch have different diameters, which varies from 8 to 22μm with the average value 15μm. It has apparent ring lines and polarization crosses, and most of the polarization crosses are of X-shape. Compared with cornstarch, sweet potato starch and mung bean starch, haricot starch has high transparence and poor freeze-thawing stability, but its retro-gradation is easy. The temperature of gelatinization is lower; the hot paste has high stability. Adding to salt, sodium carbonate or alum, the temperature of gelatinization increases, the hot paste stability declines, and its retro-gradation slackens. Except salt, sodium carbonate and alum have significant influences on the paste properties.