Moroccan Tiger Eye Beans

Name: Morrocan Tiger Eye Beans
Ingredients: 3 cups cooked Tiger Eye beans with their cooking broth; 1 shallot, minced; 2 tablespoons olive oil; 1 teaspoon harissa paste; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 cup fresh tomatoes, chopped; Labneh or plain Greek yogurt, for serving; Fresh dill, chopped; Fresh mint, chopped; Crusty bread for serving

August 06, 2025 2 min read

Take your beans on a North African holiday with this easy, flavor-packed dish that transforms humble legumes into something extraordinary. The deeply earthy and nutty Tiger Eye beans are a perfect match for bright, citrusy harissa and smoky paprika, all beautifully balanced by cool labneh and fresh mint and dill. Serve with crusty bread to sop up every drop of the delicious, spicy broth.

The Magic of Tiger Eye Beans

Tiger Eye beans, with their distinctive striped appearance and rich, earthy flavor, are the hidden gems of the heirloom bean world. I have to admit I'd never tried them until a few years ago and I couldn't believe what I had been missing. They are silky and creamy and skins that almost disappear. When paired with the bold spices of North African cuisine, they create a dish that's both comforting and exotic, familiar yet adventurous.

The Perfect Accompaniment

Serve alongside crusty bread that's been warmed in the oven. The bread isn't just an accompaniment; it's an essential part of the experience. Use it to soak up every drop of that spice-infused broth, ensuring no flavor goes to waste.

Why This Works

This dish celebrates the marriage of ancient ingredients with timeless cooking techniques. The Tiger Eye beans provide a substantial, earthy base that can stand up to bold flavors, while the North African spice blend adds layers of warmth and complexity. The fresh herbs and cool labneh provide balance, preventing the dish from being overwhelmingly rich or spicy.

Each spoonful tells a story - of heritage beans lovingly tended, of spice routes that connected continents, and of the simple pleasure found in a bowl of perfectly seasoned legumes. It's comfort food that travels, bringing the warmth of Moroccan hospitality to your own table.

Morrocan Tiger Eye Beans

Rated 5.0 stars by 1 users

Take your beans on a North African adventure! Tiger Eye beans meet harissa, smoked paprika, and fresh herbs in this flavorful, easy one-pot dish.

Author:

Lisa Riznikove

Ingredients

3 cups cooked Tiger Eye beans with their cooking broth
1 shallot, minced
2 tablespoons olive oil
1 teaspoon harissa paste
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup fresh tomatoes, chopped
Labneh or plain Greek yogurt, for serving
Fresh dill, chopped
Fresh mint, chopped
Crusty bread for serving

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Directions

Start by cooking your Tiger Eye beans according to our definitive bean cooking guide. These beauties deserve the full treatment - proper soaking, salted water, and a strip of kombu for that perfect texture and enhanced flavor. Reserve that precious cooking liquid; it's liquid gold for this recipe.
In a heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and sauté for 1-2 minutes until fragrant and just beginning to soften.
Add the smoked paprika and cumin to the pan with the shallots. Sauté for another minute, stirring constantly to prevent burning. This crucial step, known as blooming, awakens the spices and releases their essential oils, creating a deeper, more complex flavor foundation.
Stir in the harissa paste and chopped fresh tomatoes. Cook for 2-3 minutes until the tomatoes begin to soften and release their juices.
Add the cooked Tiger Eye beans along with enough of their cooking liquid to create a thick, brothy consistency. You want enough liquid to make it soupy but not so much that it becomes thin. Bring to a gentle simmer and let the flavors meld for 10 minutes, stirring occasionally.
Ladle the beans and their aromatic broth into warm bowls. Top each serving with a dollop of cool labneh or Greek yogurt, which provides a creamy contrast to the spicy beans. Finish with a generous sprinkle of chopped fresh dill and mint - their bright, herbal notes are the perfect final touch.

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