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Tiger Eye Beans

Tiger Eye Beans, also known as "pepa de zapallo," are considered an heirloom variety bean, and have a creamy, potato-like texture and thin skins that nearly dissolve when cooked.

  • 1/2 inch long

  • Amber or gold with dark red or maroon swirls

  • Believed to resemble the coloring of a tiger's eye

  • Originated in Chile or Argentina

  • Manitou Trading Company
    Price: $8.95
    $1.19 / Ounce

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    Suggested uses

  • The creamy texture and mild flavor of Tiger Eye Beans make them perfect for velvety refried beans, dips, spreads and hearty pureed soups

  • Excellent for cassoulet and other casserole-style dishes, as well as chili

  • Tend to fall apart when thoroughly cooked, due to their thin skins, so add them partway through cooking if the recipe calls for a long cook time

  • The thick broth created from their cooking water makes great stock for vegetarian soups and stews

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak overnight in cold water. Drain and rinse. Place in a large pot, covered by 2 inches with cold water. Bring to a boil, then reduce heat and simmer 1-1/2 to 2 hours, until tender.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Tiger eye beans.

    Tiger Eye Beans (Phaseolus vulgaris), also known as "pepa de zapallo," are considered a heirloom variety bush bean-a type of bean that grows on a low, shrub-like plant, rather than on a climbing vine. They are thought to have originated in Chile or Argentina. Their amber or gold-colored bodies are marked with several dark red or maroon swirls, and bear a close resemblance to the coloring of a tiger's eye.

    Tiger's Eye Beans have a creamy, potato-like texture when cooked and make a thick broth from the water they've been simmered in, which can be saved for additional uses. This smooth, velvety bean has extremely tender skins that all but dissolve when cooked, making it an excellent choice for thickening chilis or using in purees and refried beans.

    Tiger Eye Beans are members of the larger family of legumes, plants used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

    Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures.

    Classic recipe

    Porotos Granados (Chilean Bean Stew)

    Heirloom variety Tiger Eye Beans have thin skins and a creamy texture, perfect for mashing or simmering in a stew. Commonly used throughout South America, this popular dish combines the rich, smooth texture of the beans with hearty pumpkin and fragrant basil.