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Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated for more than 4,000 years. There are three main types of tepary beans: brown, black, and white. They are hearty little beans and full of flavor. The white beans are the creamiest when blended, which is why I prefer them for this red pepper-spiked tepary bean hummus. You can use any color tepary for this recipe, but white will be the creamiest and prettiest against the roasted pepper. Look for tepary beans on Amazon, at some Whole Foods stores, or buy online from Rancho Gordo or Ramona Farms.
Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition, and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award-winning cookbook, The Sioux Chef’s Indigenous Kitchen. Visit kitchencurandera.com to learn more.see more from this author