The tiger's eye shelling bean has three phases of maturity. When it is young its flesh has a nearly all white appearance with faint pink specks. When it is at its perfect stage to use as a fresh shelling bean, it has variegated pink layers. Once it has fully matured, the pods are hard as are the beans themselves. The beans then, truly replicate the colors of a tiger's eye.

A smooth textured multi-colored bean whose color, when mature, replicates its namesake. Its tender skin makes it versatile for a variety of cooking applications.

Serving Ideas

There are certain shelling beans that are simply better suited as a dry bean vs. fresh bean. So much so, that they often fall into "dry bean' classifications, even though you could eat them fresh. The tiger's eye shelling bean is often classified as a "dry bean" because it is best dried and used as a soup or stew bean (much like a pinto, but creamier). At the most basic, you want to slow simmer the beans until they are soft. Soaking for 2-6 hours will speed up the cooking process and cooking in a vegetable broth will add more flavor. It's that simple.

Ethnic/Cultural Info

Heirloom shelling beans are beans that have not been manipulated, hybridized or genetically modified. This means that the beans in the pods are also seeds and they can be sowed again after drying because they will grow "true to type" year after year, for generations.

Geography/History

The origin of this bean has been contended to be either of Argentinian or Peruvian descent.

Seasons/Availability

Tiger's eye shelling beans are available in summer. Look for tiger's eye shelling beans at your local farmers market.