As I make dinner for the millionth time, chilli tonight, I add the six bean medley, stir and pause. Beans remind me of my family, baked beans of my father’s family, the stories of how being one of nine kids to parents that were let’s say busy, he had to open his own can of beans for dinner as a child often to eat straight out of the can. Needless to say as child I never ate a baked bean in my life, only when I asked my mom why because I had them as an adult and loved the flavor, she told me my dad forbade them from being in the house, he was a very gentle man, never said no and surely never forbade anything; too painful a memory perhaps.
But this can of mixed beans reminded me of my Nonnas bean salad we ate as kids, pinto beans, garbanzo beans, green beans, covered in vinegar, oil and salt. Delicious! My Nonna died with many recipes still in her brain unfortunately, her husband (my Nonno who was 91) just (she died five years ago) joined her finally. It is hard to think they are gone, they who taught me to sew and fish, who I stayed with on weekends, fighting with my brothers on who got to sleep in whose room, getting to drink Italian sodas and eating French bread dipped in coffee for breakfast.
All these memories brought on by a flow of beans emptying into a pot.
Earlier in the day my cousin posted a photo of my dad’s dad, my Grandpa Matilda(pictured above) when he was twenty-something; so young. Maybe that is what started this train of thoughts, maybe seeing that photo first things in the morning set off this day of reflection, but oh to be able jump into a photo and ask questions.
The past is so enlightening, I have always loved history, taking History twelve as an elective in grade eleven, yes the nerd I am. But it amazes me to know the lives of others, to understand hardships, to wrap your brain around the thought of no permanence, that there were millions of people before that lived and suffered and millions to follow. It is interesting how a photo or a food, a song or a scent can take you to another place.
I leave you with my Nonna’s Bean Salad recipe below.
Thank you for reading.
Nonnas Bean Salad
(Nonno grew his beans, well all the ingredient’s in his garden of course)
2 cups -Italian Roman beans
-substitute with Pinto or Kidney (or use all 3!)
½ – full head chopped Garlic
Bunch of chopped fresh parsley
3tblsp Olive oil
1tblsp salt & pepper
Tossed together, let sit in fridge for a few hours, overnight is best.
Enjoy its simple fresh goodness.
Bruna & Rino Salvalaggio