Recipe: TIGER’S EYE BEANS
TIGER’S EYE BEANS!
These yellowish-brown beans have a swirl of dark maroon color on them that is said to resemble a tiger’s eye. Thought to have come from Chile or Argentina, these beautiful beans are similar to pinto beans yet creamier, with tender skins that almost disappear when cooked, making them great for refried beans, chili, dips and casseroles.
Jenny & Vince at Kibo Farm recommend making a big pot of Tiger’s Eye beans to enjoy with a variety of toppings. Here is a recipe that you can make on the stove or in a crock pot.
Ingredients
1-pound Tiger’s Eye beans (about 2 cups)
2 teaspoons olive oil
1 yellow onion, chopped into 1/4-inch dice
1 jalapeño, cored, seeded and finely chopped (optional)
Kosher salt
3 cloves garlic, minced (about 1 tablespoon)
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper (optional)
3 cups water
4 cups chicken brother or vegetable broth
Toppings: queso fresco or shredded Monterey Jack cheese, diced red onions, diced tomatoes, chopped fresh cilantro, avocado, hot sauce
Stove-top Instructions * see note below on soaking beans *
Place Tiger’s Eye beans in a large colander, thoroughly rinse them and set aside.
Heat oil in a large heavy over medium-high heat. Once hot, add the onion, jalapeño and 1/2 teaspoon salt. Sauté for a few minutes, then add garlic and let cook until just fragrant. Add the bay leaves, cumin, oregano and cayenne.
Add beans and enough liquid (broth/water) to cover by about 2 inches.
Bring the pot to a rapid boil for 10 to 15 minutes.
Lower the heat to a gentle simmer until the beans are done, between 1 and 3 hours. If the bean-cooking liquid starts to get low, add hot broth or hot water from a tea kettle.
Add a teaspoon of salt when beans are just starting to turn soft.
Stop cooking when the beans are tender and done the way you like them. Taste and adjust seasoning as desired.
Crock Pot Instructions
Place Tiger’s Eye beans in a large colander, thoroughly rinse them and transfer to a 6-quart or larger slow cooker.
Heat oil in a medium skillet over medium-high heat. Once hot, add the onion, jalapeño and 1/2 teaspoon salt. Sauté for 2 minutes, then add garlic and let cook until just fragrant, about 30 seconds. Transfer to the slow cooker. Add the bay leaves, cumin, oregano, cayenne and remaining teaspoon salt. Pour the broth and water over the top.
Cover and cook on low for 8 to 10 hours or until beans are tender. Discard the bay leaves. There will be liquid left in the slow cooker. Taste and adjust seasoning as desired.
To serve: Use a slotted spoon to scoop beans into a bowl, sprinkle with desired toppings (see suggestions above) and enjoy! You can also serve with some of the liquid to make it more of a bean soup. The beans are great over rice, too.
For refried beans: Reserve 1 cup of the cooking liquid. Drain the beans and return them to the pot. With a potato masher, mash beans until they reach desired consistency, adding some of the reserved liquid as needed. You can also scoop the beans into a blender in batches and puree some/all. (Be sure to let beans cool somewhat before you blend.) Taste and adjust seasoning as desired.
Note on soaking beans before stove-top cooking: Many bean recipes recommend soaking beans overnight. Soaking beans before cooking will speed up cooking time but it is not a necessary step. Un-soaked beans can simmer on a back burner with only an occasional stir and will soften completely in 1 to 3 hours. Most dried beans slightly more than double in both volume and weight once cooked.