Get to Know your Beans

Tiger’s Eye are hardy beans great for refried beans, hearty soups, chili, and stews.
Maine Sunset are very creamy white beans that can be used interchangeably with cannellini beans. They are great in soups and hummus, but are so flavorful they can just simply be eaten over pasta or rice.
There are many ways to cook your beans: soaking and cooking, boiling, crock pot and dutch oven. Here are two methods you can try:

Soaking and Boiling
Soaking your beans overnight is very beneficial to slowly breaking them down so they are more easily digestible. Soak them 12-18 hours. Rinse them after they’ve soaked. Cook the beans on the stove submerged in about 3 inches of water for about 1 hour at a low simmer. Test the beans to see if they are tender to your liking. When they are tender, drain and rinse again. You can then use them to your liking.

Dutch oven
You can cook the beans in the oven using a dutch oven or an oven friendly pot with a lid. Add the beans to the pot filled with water, submerging the beans 2 inches. Cover and bake at 350 degrees for 2 hours. Check to see if they are tender to your liking. Cook longer if needed. Drain and rinse and enjoy!

Bean Cassoulet

2 tablespoons olive oil

1 lb chicken tenders cut into small chunks

1/2 teaspoon salt

12 oz andouille sausage, sliced

1 cup diced onion

2 diced celery stalks

1 red pepper chopped

2 whole carrots chopped

2 teaspoons italian blend seasoning (you can also use fresh minced thyme, oregano, parsley)

2 garlic cloves minced

1/2 cup dried Maine Sunrise Beans (equals around 1 1/2 – 2 cups cooked)

2 cups chicken broth

1 tablespoon balsamic vinegar

1/2 cup bread crumbs

3 tablespoons parmesan cheese

Preheat oven to 375 degrees. Pre cook the beans al dente in one of the above methods. In a large dutch oven or oven proof pot, heat sausage in 1 tablespoon of olive oil until browned and slightly crispy. Remove with a slotted spoon and set aside. Add chicken to the same skillet, season with salt and cook until browned. Remove chicken with a slotted spoon and set aside.
Add olive oil to pan and stir in vegetables. Cook until softened, about 3-8 minutes. Stir in Italian seasoning and garlic. Add the beans, broth, tomato paste and vinegar; and stir.
Return the chicken and sausage to the pan, stirring until mixed. Allow the mixture to come to a simmer.
In a bowl, combine the bread crumbs and parmesan cheese, add olive oil and stir to coat. Sprinkle the bread crumbs over the top of the cassoulet. Bake for 35 minutes until thick and bubbly.


Tiger’s Eye Chili

1 2/3 cup cooked tiger’s eye beans

1 large onion diced

1 lb. ground beef (optional)

3 cups stewed tomatoes or canned

2 sweet potatoes, chunked

1 tsp. salt

1/8 tsp. paprika

1/8 tsp. cayenne pepper (or 2 fresh cayenne minced without the seeds)

2 whole clove

1 bay leaf

1-2 tables spoons chile powder or 2 hot fresh peppers of choice

In a large pot, brown ground beef and onion, drain excess grease. Add remaining ingredients except beans. Simmer for about 1 hour. Add the beans and add water if desired consistency. Add additional salt and chile until the flavor is how you like it.


Stuffed Sweet potatoes

2 large sweet potatoes

1 tablespoon olive oil

1/4 cup chopped red onion

1/4 cup chopped bell pepper

1/2 cup corn kernels

1/2 cup cooked quinoa

1 cup cooked tiger’s eye beans

1 hot pepper of your choice or 1 tablespoon chili powder

1 tablespoon cumin

1/2 teaspoon smoked paprika

Sea salt to taste


1 avacado mashed


hot sauce

chopped cilantro

Preheat the oven to 400 degrees. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.
Meanwhile, heat the oil in a large skilled and add the onion and pepper and saute until tender, about 5 minutes.
Add the corn, quinoa, black beans, hot pepper and spices and cook 2-3 more minutes.
When sweet potatoes are fork tender remove from oven and let rest for 5 minutes. Slice in half, making a part in the middle to top with quinoa mixture, avocado, drizzle of tahini and a pinch of cilantro.