Organic Tiger's Eye Beans
Back in stock - 2024 crop!
Certified organic heirloom Tiger Eye beans grown on our farm in San Gregorio, CA. The Tiger’s Eye bean is thought to have been bred in South America, most likely in Argentina or Chile. Their thin skins virtually disappear when cooked, making these beans a delicious choice for pot beans flavored with alliums and dried chiles.
Back in stock - 2024 crop!
Certified organic heirloom Tiger Eye beans grown on our farm in San Gregorio, CA. The Tiger’s Eye bean is thought to have been bred in South America, most likely in Argentina or Chile. Their thin skins virtually disappear when cooked, making these beans a delicious choice for pot beans flavored with alliums and dried chiles.
Back in stock - 2024 crop!
Certified organic heirloom Tiger Eye beans grown on our farm in San Gregorio, CA. The Tiger’s Eye bean is thought to have been bred in South America, most likely in Argentina or Chile. Their thin skins virtually disappear when cooked, making these beans a delicious choice for pot beans flavored with alliums and dried chiles.
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Creamy, potato-like texture and super thin skins.
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BASIC DRY BEAN COOKING INSTRUCTIONS
Rinse beans and check for debris. In a large pot, cook aromatic vegetables of your choice (onions, garlic, celery, leeks, carrots, etc.) in olive oil. Add the beans and enough water to cover by a few inches. Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Gently cook until soft but not falling apart. Cooking time depends on the bean, typically 1 to 3 hours. Salt when the beans start to soften. Pre-soaking the beans for 2 to 6 hours will reduce the cooking time. Enjoy! -
We ship out orders every Friday! Orders placed after 9 a.m. on Friday will ship the following Friday.