Felicia Cocotzin Ruiz
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. Find her on Instagram and Twitter.
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Comments (9)
Sounds delicious, but can’t find those beans. Can you suggest a substitute?
Tepary beans are known as Muth or Moth Dal in Hindi. I purchased 4# for $6.79 at our local Indian market today.
Would you recommend using white navy beans instead?
I just made it with white navy beans and it is delicious!
I cannot find these beans in my state. Shipping from Ramona’s in AZ. is 14 dollars! The beans are $13. Not economical at all.
As a non US cooker I use different cooking measures and Celsius instead of Fahrenheit. Would it be possible to ad converter to your site? Would make cooking so much easier, thank you.
If I can’t find tepary beans is there a substitute that would give similar results?
I’m one of the few people in the world that doesn’t shop on line. I live in an isolated rural area so getting some of the exact ingredients can be challenging.
It would be nice to see substitutions where ingredients are specialty items.
Thanks so much for such tasty and satisfying recipes. Even my die-hard meat-atarian husband loves them!!
Don’t want to use tahini as this is an oil.
Tahini is not an oil at all. If it’s made correctly, it should be ground sesame seeds only with no added salt or oil.