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Foraging with Alexis Nikole Nelson.
These black beans, inspired by beans we tasted in Oaxaca, Mexico, are flavorful enough to be served as a side dish, or you can use them as a filling for tacos or burritos. The tomatoes melt into the mix, lending the beans sweetness and acidity, as well as a dose of umami that makes the dish taste full and complex. For additional ideas on how to use the beans, see the following recipes.
cups (1 pound) dried black beans, rinsed and drained
large white or yellow onion, chopped
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