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  • es that kick up any umami in their presence up a few notches.) Anyway, dried legumes such as kidney beans, navy beans, lima beans and lentils all are apparently well endowed with synergizing umami, which means that if you cook them with a straight up umami source such as dried mushrooms, chicken stock, red wine and maybe a little tiny bit (or a big hunk) of bacon or ham, they will taste even bette
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