Tiger Eye Bean (pepa de zapallo)

Tiger Eye Beans, an heirloom variety bean, originated in Chile or Argentina, have amberor gold with dark red or maroon swirls. It have a creamy, potato-like texture and thin skins that nearly dissolve when cooked. Excellent for cassoulet, chili, refried beans, dips, soups, spreads, stews, casserole-style dishes.

Basic Preparation: Wash, rinse & soak overnight. Add 4 Cups of water / cup of bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). 

Yield: 3 cups of cooked beans / Cup of dry beans