Tiger Eye Beans

10 - 60 lbs
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Tiger eye beans (aka Eye of the Tiger Beans, pepa de zapallo) are an heirloom variety believed to have originated in either Chile or Argentina. They are a beautiful amber/gold color with dark red stripes.

When cooked, this variety thickens whatever liquid it’s cooked in and has a delicious flavor, very creamy texture and thin skin. Because of the thin skin, these beans often fall apart when cooked, making this variety better suited to pureed or refried dishes, where they can be used similarly to pinto beans.


Store dried tiger eye beans in an air-tight container in a cool, dry place.


Because tiger eye beans have such thin skins, they can fall apart easily when cooked (and are thus best suited to refried or pureed applications). Use them in soups, chilies, stews, cassoulet-style dishes or as refried beans.

Basic Cooking Technique:

Prior to cooking, dry Christmas lima beans should be soaked in water for three to eight hours (ideally overnight) and then rinsed.

To cook on the stove top, cover the soaked & rinsed beans with about an inch of water. Bring the water to a boil, then immediately reduce the heat to a simmer. Cover the pot and let cook until the beans are tender. Each cup of raw Christmas lima beans will yield about 2 ¼ cups of cooked beans.

How to Soak & Cook Dry Beans

Bean Recipes

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