Iron deficiency anemia is widespread in regions where bean porridges are staple foods. This study evaluated iron uptake from porridges prepared with seven beans: four from the United States (Snowdon, Yellowjacket, Honeycomb, Red Hawk) and three biofortified African varieties (Zambia, Tanzania, Kenya), across three bean concentrations (10%, 20%, 40%), with or without 5% fish powder, and using raw or precooked bean flour. Iron uptake was measured using an in vitro Caco-2 ferritin assay and analyzed with a four-way ANOVA model. Yellowjacket, Snowdon, and Honeycomb consistently showed higher iron uptake than Red Hawk, Zambia, and Tanzania. Fish powder improved iron uptake for three varieties, while processing effects were also variety-specific: precooking enhanced uptake in Red Hawk but reduced it in Honeycomb and Snowdon. Phytate levels did not differ significantly between varieties. Flavonoid profiles aligned with observed differences in uptake. These findings highlight the importance of food matrix factors in iron uptake.