In order to investigate the effects of different beans on the eating and nutritional quality of brown rice noodles， brown rice noodles products with low glycemic index were developed. Ten different kinds of beans were selected， and add 20% whole bean flour to brown rice to prepare fresh and wet brown rice noodles. The gelatinization and hydration characteristics of mixed flour and the texture characteristics， cooking characteristics， sensory quality， and in vitro glycemic index of brown rice noodles were analyzed. The results showed that the effect of adding 20% whole beans flour on the quality of brown rice noodles was significant， and the effect of adding different varieties of beans flour on the quality of rice noodles also differed among varieties. Estimated Glycemic Index of red lentil brown rice noodles， kidney beans brown rice noodles， red adzuki beans brown rice noodles are significantly lower than those of green peas brown rice noodles， mung beans brown rice noodles， phaseolus coccineus brown rice noodles， and brown rice noodles （P<0.05） and their sensory scores were higher， texture evaluation indicators were higher， cooking losses were relatively small， and their quality was closer to that of brown rice noodles. The above results show that red lentil， kidney beans， and red adzuki beans are suitable for making brown rice noodles with low glycemic index at 20% added amount.