Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
We 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 amongst the rarest heirloom pulses out there - 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!
KITCHEN 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
Look over the beans to remove any stray bits, then rinse well. In a heavy pot, gently cook your base vegetables - onion, garlic, celery, carrot - in a little olive oil until fragrant. Add the beans and pour in enough water to cover them by roughly 5 cm. Bring to a strong boil for 10–15 minutes. Lower the heat to maintain a slow, steady simmer, partially covering the pot to keep the temperature even, and cook until the beans are fully tender, usually 1–3 hours. Add salt once the beans begin to soften. A short soak of 2–6 hours will help reduce the total cooking time.
Similar to: Cranberry, Christmas Lima, Orca
Latin name: Phaseolus vulgaris
Country of origin: North America
Sold in 1lb/453g bags
Buy now
We've teamed up with Hodmedod on shipping of our orders - click above to order. If you opt in to marketing when ordering you will also be subscribed to the Heirloom Bean Co newsletter.
We 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 amongst the rarest heirloom pulses out there - 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!
KITCHEN 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
Look over the beans to remove any stray bits, then rinse well. In a heavy pot, gently cook your base vegetables - onion, garlic, celery, carrot - in a little olive oil until fragrant. Add the beans and pour in enough water to cover them by roughly 5 cm. Bring to a strong boil for 10–15 minutes. Lower the heat to maintain a slow, steady simmer, partially covering the pot to keep the temperature even, and cook until the beans are fully tender, usually 1–3 hours. Add salt once the beans begin to soften. A short soak of 2–6 hours will help reduce the total cooking time.
Similar to: Cranberry, Christmas Lima, Orca
Latin name: Phaseolus vulgaris
Country of origin: North America
Sold in 1lb/453g bags
