Sean Sherman, the Sioux Chef, at work with the indigenous ingredients he focuses on.
The Desert People have grown and eaten tepary beans for more than a thousand years. In the mid-20th century they nearly disappeared, but became popular again when people began to realize how well they were adapted to the hot, dry Southwestern climate. Just recently, they appeared in the food pages of the New York Times, courtesy of Sean Sherman , who also goes by "The Sioux Chef."
I discuss and test two of the recipes in today's Savor the Southwest blog here.