Tiger’s Eye are oblong, gold beans with dark red stripes on thin skins.
They have a creamy texture when cooked.
Tiger’s Eye Beans make a thick broth of the water they are simmered in.
Simmer soaked Tiger’s Eye Beans for 1 1/2 hours; pressure-cook soaked beans for 20 to 25 minutes.
1 cup, dry = 2 1/2 cups, cooked.