Beans: black beans, pinto beans, navy beans, kidney beans, garbanzo beans, ranch-style beans, bean sprouts. Beans of any kind are my favorite superfood. When I was younger, I grew a connection to beans through my grandma. As a woman from Honduras, some of her fondest memories are intertwined with food and she would teach me about her culture and traditions through these foods. However, my favorite was always her refried black beans, she would work in the kitchen from morning to night. I would awake with the sounds of pots and pans clinging in the next room, the biggest one filling with water for what seemed like an eternity as I buried my head further into my pillow. Eventually, I could avoid the kitchen no longer, I would follow the scent of onions, peppers, and her signature seasonings like a cartoon character following the wafting scent of a pie. She would then assign me the mundane task of stirring the beans every minute until she said so, which now that I have grown up I realize is my favorite part of cooking. I would watch the beans simmering in the pot, bubbles slowly rising and falling, carefully stirring so as not to spill any or burn the beans at the bottom. Eventually, they would transition from the whole bean and become like a smooth paste waiting to be snuck into my mouth before dinner time between my grandma's supervising glances.
As I stirred endlessly, I would watch as my grandma chopped my favorite vegetables to accompany the main dish. Tomato seeds covered her vintage cutting board, avocado seeds piled in the trash can, and lettuce most uniformly chopped waited in a bowl nearby. Once they were ready, we would sit around the dinner table as a family, most likely celebrating someone's birthday or a holiday yet no one would speak because our cheeks were full and we were so entranced with this wonderful refried bean dish that took so very long to make and such a short time to disappear.
Now that I am older and family meals are few and far between, I try to replicate those same joyous feelings by eating beans almost every day. I enjoy black beans the most on my salads, on a fresh tortilla, with eggs and chorizo in the morning, or even straight out of a can - probably to my grandma's discontent. I have grown to love every bean I can think of because it connects me with my past and inspires me to connect to others who might share my love for beans or learn about others' cultures through food.