FB48 Organic Tiger’s Eye Bean

Here are more in-depth details about the Tiger’s Eye Bean, going beyond the basics:

Botanical & Agricultural Info

• Scientific name: Phaseolus vulgaris (same species as kidney, pinto, and black beans)
• Type: Heirloom, open-pollinated variety (not hybrid)
• Growth habit: Bush bean (compact plant, no trellis needed)
• Growing season: Warm-season crop; typically harvested in about 80–90 days
• Yield: Moderate; pods contain 4–6 beans each

Appearance Changes When Cooked

• Raw beans: glossy cream background with reddish-brown swirls
• Cooked beans: lose much of their pattern, turning a uniform light brown or golden color
• Skins become very thin and tender—one reason they’re prized for smooth dishes

Flavor Profile (More Detailed)

• Mildly sweet and earthy
• Often described as having hints of:
  • Chestnut
  • Hazelnut
  • Light umami richness
• Less “beany” taste compared to darker beans like kidney or black beans

Best Cooking Techniques

• Simmering (preferred): Keeps beans intact and creamy
• Pressure cooking: Faster (about 25–30 minutes, no soak)
• Slow cooking: Ideal for stews; absorbs flavors well

💡 Tip: Add salt toward the end of cooking to avoid slightly tough skins.

Flavor Pairings

Works especially well with:

• Garlic, onions, shallots
• Olive oil or butter
• Herbs: rosemary, thyme, bay leaf
• Meats: pork, sausage, bacon
• Vegetables: tomatoes, carrots, spinach

Culinary Uses Around the World

• South America: Traditional rustic bean stews
• Europe (modern cuisine): Used in gourmet soups and purées
• Vegetarian cooking: Popular as a creamy base for plant-based dishes

🥗 Nutrition (Expanded)

Per cooked cup (approximate):

• Calories: ~200–230 kcal
• Protein: ~13–15 g
• Fiber: ~8–10 g

Additional benefits:

• Supports digestion (high fiber)
• Helps regulate blood sugar (low glycemic index)
• Naturally low in fat and cholesterol-free