Tiger Eye Bean

The yellowish brown Tiger’s Eye Beans are so named because they they have a swirl of dark maroon color on them said to resemble a tiger’s eye. The beans are about the size of kidney beans, though a bit thinner. While some beans are prized because they hold together after cooking, Tiger’s Eye is a favorite with cooks because the skins all but disappear after cooking and the flesh gets soft and creamy. Those attributes make it a great choice for refried beans, dips and casseroles. The cooked beans have a hearty flavor and smooth texture . Originally from Chile or Argentina, it’s also called Eye of the Tiger by some and Pepa de Zapallo by others.