"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
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