Tiger Eye Beans are thick skinned beans with a creamy texture that is perfect for mashing or simmering in a stew. Commonly used throughout South America this popular Chile stew showcases the rich and smooth tiger eye beans complimented by winter squash and basil.
Ingredients
Serves 4
2 Cups Tiger Eye Beans, soaked overnight
6 Cups Vegetable Broth Or Water 1/4 Cup Olive Oil
1 Tablespoon Smoked Sweet Paprika 1 Medium Yellow Onion, chopped
3 Cups Fresh Pumpkin, diced 1 1/2 Cups Lima Beans, frozen
1 1/2 Cups Corn, frozen
2 Tablespoons Fresh Basil, chopped
3 Teaspoons Fine Sea Salt Ground Black Peppercorns
Directions
Drain beans and place in a 2-quart pot, cover with water and add a tea- spoon of salt. Bring the water to a boil then turn heat down to simmer and cover the pot. Cook for about 30 minutes and turn off heat. Set the beans aside in the water. In another 2 quart pot over medium heat add the olive oil. When the oil is shimmering add the onions and paprika. Cook for 3 minutes then add the Lima, beans, corn and pumpkin. Season the vegetables with one teaspoon of salt and cook for 5 minutes. Add the beans and their cooking liquid to the vegetable pot. Simmer this pot for 20 minutes or until the beans are tender and the pumpkin is soft. Adjust seasoning if necessary and garnish with basil and ground black pepper.
