After the common bean (Phaseolus vulgaris L.) is harvested, if an inadequate postharvest handling takes place, the hardening of the grain is favored, reducing its commercial quality and sensory acceptance. From these rejected grains, the fiber-rich fraction (FRF) can be extracted and incorporated into the preparation of functional beverages, since it has been proven that the intake of dietary fiber has a beneficial effect against chronic–degenerative diseases in the consuming organism. The present work is aimed at evaluating FRF's physicochemical properties to later use it in the elaboration of a chocolate-flavored drink and to evaluate its acceptance. The predominant type of fiber in FRF was insoluble dietary fiber. Its functional properties showed that it has a high water held and absorption capacities. Three chocolate-flavored powders added with FRF in concentrations of 10, 20 and 30% were formulated, observing that the incorporation of FRF reduced the amount of fat and nitrogen-free extract (p < 0.05), hence having a favorable impact on energy reduction. The sensory evaluation indicated approval for the drinks formulated with the powdered chocolate added with the FRF. Therefore, this fraction can be a material with potential use as a functional additive with beneficial effects on consumers' health.