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Ultra-rare marbled heirlooms with silky interiors and a very deep pantry appeal. Certified organic Tiger’s Eye Beans harvested at Morningstar Farm, Vermont, USA. The Heirloom Bean Co sources these Phaseolus beans from Vermont Bean Crafters in New England, America. |
The Heirloom Bean Co had to search far and wide for these very special legumes. They’re thought to have originated in either Chile or Argentina, where the locals call them Pepa de Zapallo (pumpkin seed), though these ones saw the light of day at the fully organic Morningstar family farm in north-east Vermont.
Tiger’s Eye beans are among the rarest heirloom pulses - small, amber‑and‑mahogany beans with a striking swirl pattern and a texture that cooks into something almost silky‑dense, closer to a soft borlotti but with more integrity. The flavour is unusually expressive too: warm grain, faint caramel, and a gentle savoury depth that feels both comforting and slightly exotic. When simmered, their skins relax early and their interiors turn plush, creating a broth that thickens into a glossy, tawny sauce. A beautiful bean with real presence!
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Recipe Suggestions
These beans really come to life in vegetarian dishes that celebrate their softness and colour, and let the broth do the work. A pot of Tiger’s Eyes with slow‑cooked onions, sweet peppers and a splash of sherry vinegar becomes a richly hued stew where the beans provide both body and sweetness. They’re superb in a tomato‑and‑sage braise, the herb’s resinous edge playing against the bean’s caramel notes. For something gentler, cook them with leeks, garlic and a little white wine, letting the beans soften into a silky, aromatic base. They also work beautifully in a skillet of mushrooms, shallots and parsley, where their velvety texture contrasts the mushrooms’ chew. And for a simple, pantry‑friendly bowl, fold warm Tiger’s Eyes into olive oil, lemon zest and roasted peppers, letting their natural sauciness coat everything.
Cooking these beans
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
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Ingredients
Tiger's Eye Beans
Further info
Similar to: Cranberry, Christmas Lima, Orca
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 453g (1lb) bags
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Typical values Per 100g Energy 1347kJ (321kcal) Fat 1.5g of which saturates 0.2g Carbohydrate 56g of which sugars 2.5g Fibre 15g Protein 22g Salt 0.01g
