Traditional Sicilian festival food

My heritage is Sicilian. My ancestors were farmers who worked the land in the countryside outside of the small town of Alessandria della Rocca that has changed little since the seventeenth century (though they do have a nice website these days).
Sicilians, being Greek in their ancient history, are prone to want to find an excuse…any excuse to a) have a party and to b) eat. In Alessandria, there is a festival at least once a month. Festivals include music, pageantry and, of course, food.
In August in Alessandria, there are a couple of pageants. The first is called Augustu, a celebration of the beginning of the harvest season. The origins of this holiday are ancient and go back to the pagan worship of the goddess Ceres. It changed over the centuries to be a welcome celebration when the men returned from working in the fields. Wives and children rushed into the street to greet them with hugs, kisses and food.
My grandfather came to this country in the 1920s. Some of his family remains there today. Agustu has lost most of the connection to the past, they say. Now it’s mostly just an excuse to “mangia”.
For Agustu, there is a traditional dish -- often just called Agustu –which has as many variations as there are families who make it. It is one of my favorites. It’s simple and inexpensive…what more could you want?

Agustu

1 pound of lentils
1 can of garbanzo beans, drained
1 can of black beans, drained
1 cup of barley
1 teaspoon each of oregano, thyme and rosemary and basil
Salt and pepper to taste

Cover the lentils with water and boil for 2 to 3 minutes. Reduce the heat and simmer until tender, at least an hour…up to four hours.
Add the beans, the barley and the spices and boil for a half an hour or so.

Mangia!