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Eye Of The Goat Beans

The Eye Of The Goat Bean (or "Ojo de Cabra" Beans) is an heirloom runner type bean related to Scarlet runner beans. They are round, slightly kidney shaped with a beige-tan background and curved brown stripes.

  • They have a creamy texture and keep their shape after cooking

  • The Eye of the Goat bean has a great natural flavor but still is very versatile and a perfect vehicle for bold flavors.

  • They can be substituted for pinto, black-eyed pea, cranberry, or red kidney beans

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    Suggested uses

  • Great natural flavor on their own, but also can handle bold flavors

  • Add to chili, stews, soups and side dishes

  • Use in any recipe calling for red kidney, pinto, or cranberry beans

  • Basic prep

    Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring to a boil for 3 minutes, reduce heat, and simmer, covered, for 60 minutes or until tender. This bean produces foam, so skim the water regularly.

    Storage & handling

    This product should be stored in a dry, cool place and will last for up to 12 months under optimal storage conditions.


    Eye of the goat beans

    Eye Of The Goat is an heirloom runner type bean (Phaseolus coccineus) related to Scarlet runner beans. They are from a perennial plant, with its pod growing 6 to 12 inches long providing 6 to 10 beans.

  • Use in chili, stews and soups or use wherever pinto, cranberry, black eyed pea, or red kidney beans are used

  • The beans are round and slightly kidney shaped with a reddish tan color with brown mottling swirls roughly 1/4" - 1/2" in length.

  • They differ from common beans (Phaseolus vulgaris) due do their seed lead staying in the ground during germination.

  • These types of beans originated in Central America, and are now grown in many locations due to the fact that the plant produces showy flowers and can be an ornamental plant as well

  • Classic recipe

    Frijoles Charros (Cowboy Beans)

    While they may look similar to black-eyed peas, our Eye of the Goat Beans have a pinto-like texture when cooked - meaning they pair well with bold flavors like this spicy batch of frijoles charros. Bacon adds a richness and smokiness, while jalapeño peppers keep things bright and lively.