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.
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Suggested uses
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.
