There was a story a week or so ago on public radio – part of a series asking noted chefs what they cook for Thanksgiving.  This particular story focused on a California chef who had been raised on a rice farm in the central valley.  The chef had this extraordinary multi-cultural background that included both Mexican and Cajun influences.  One dish she always cooked was Consommé Rice – a must-serve at every holiday meal.  I was anxious to hear how this elaborate dish was created by this noted chef.  Simple enough:  after browning rice in real butter, add a can of Campbell’s Consommé and cook.

Our Consommé Rice is something we call Bean Dish – I’m confident others have different names for the same delicacy, including, “That Bean Stuff” or “Bean Goop.”  It’s been a staple of our holiday table for 40 years, probably since the recipe first appeared on the back of a Campbell’s Soup can.  Again, very simple:  drain some French-cut green beans, add a can of Campbell’s Golden Mushroom Soup, top with Durkee’s fake onions and heat.

Early in our marriage, Laura and I had a bean dish crisis.  Her family used Cream of Mushroom soup, which I now understand to be the traditional recipe.  Somewhere along the line, in a case of culinary stepping-out, my family had adopted the Golden Mushroom variation.  Being the kitchen control freak/rugged traditionalist, I refused to give in – standing staunchly for the Golden Mushroom variation that once again graced our holiday table this year.

Whether it’s Consommé Rice, Bean Goop, Cheesy Potatoes, or canned jellied cranberries, there is often more to be said for the familiar over the good (or healthy, or fancy).  Like the stange assortment of folks that gather in that collection we call family, the bean dish has its familiar, odd place at the table.