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“The next morning we experienced our very first “full English breakfast,�� which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.”
― Jared Brock, A Year of Living Prayerfully

“They throw rice at a new marriage, then give him beans in a divorcement.”
― Anthony Liccione

“Adding kidney beans to his cottage cheese and pineapple was an act of bravery Dave had not intended.”
― Theric Jepson, Byuck

“It is my trade," he said. "I work for the bean family, and every day there are deaths among the beans, mostly from thirst. They shrivel and die, they go blind in their one black eye, and I put them in one of these tiny coffins. Beans, you know, are beautifully shaped, like a new church, like modern architecture, like a planned city”
― Janet Frame, Scented Gardens for the Blind

“She felt as heavy as a sack of beans. But then, a sack of beans never got embarrassed or did stupid balloon tricks in front of other sacks of beans or forgot to lock the bathroom door. Come to think of it, life was easy for all the beans of the world. Being a sack of them wouldn't be so bad.”
― Jodi Lynn Anderson, May Bird and the Ever After

“They journeyed on for a bit, then set up camp and cooked beans over a small fire. The poor man's meat. Drifter food. Some said beans'd get you across the desert and back. Dead men said a lot of things.”
― Dean F. Wilson, Dustrunner

“She felt as bevy as a sack of beans. But then, a sack of beans never got embarrassed or did stupid balloon in front of other sacks of beans or forgot to lock the bathroom door. Come to think of it, life was easy for all the beans of the world. Being a sack of them wouldn't be so bad.”
― Jodi Lynn Anderson, May Bird and the Ever After

“You never cook onions with your beans. That’s a recipe for tear gas.”
― Justin Swapp, The Shadow's Servant

“Working with chocolate always helps me find the calm centre of my life. It has been with me for so long; nothing here can surprise me. This afternoon I am making pralines, and the little pan of chocolate is almost ready on the burner.
I like to make these pralines by hand. I use a ceramic container over a shallow copper pan: an unwieldy, old-fashioned method, perhaps, but the beans demand special treatment. They have traveled far, and deserve the whole of my attention. Today I am using couverture made from the Criollo bean: its taste is subtle, deceptive; more complex than the stronger flavors of the Forastero; less unpredictable than the hybrid Trinitario. Most of my customers will not know that I am using this rarest of cacao beans; but I prefer it, even though it may be more expensive. The tree is susceptible to disease: the yield is disappointingly low; but the species dates back to the time of the Aztecs, the Olmecs, the Maya. The hybrid Trinitario has all but wiped it out, and yet there are still some suppliers who deal in the ancient currency.
Nowadays I can usually tell where a bean was grown, as well as its species. These come from South America, from a small, organic farm. But for all my skill, I have never seen a flower from the Theobroma cacao tree, which only blooms for a single day, like something in a fairytale. I have seen photographs, of course. In them, the cacao blossom looks something like a passionflower: five-petaled and waxy, but small, like a tomato plant, and without that green and urgent scent. Cacao blossoms are scentless; keeping their spirit inside a pod roughly the shape of a human heart. Today I can feel that heart beating: a quickening inside the copper pan that will soon release a secret.
Half a degree more of heat, and the chocolate will be ready. A filter of steam rises palely from the glossy surface. Half a degree, and the chocolate will be at its most tender and pliant.”
― Joanne Harris, The Strawberry Thief

“But she looked well and healthy and full of beans.”
― W. Somerset Maugham, Cakes and Ale

“Has beans?" cried Violet Beauregarde.
"You're one yourself!" said Mr. Wonka. "There's no time for arguing! Press on, press on!”
― Roald Dahl, Charlie and the Chocolate Factory

“My mother buys a handful of wishing beans, which just seem to be white, dry beans with no specific magickal import. She will parse these out over the months when she feels her family members most need a wish. She can believe in wishes, since it is the familiar magic of wells, birthdays, and first stars.”
― Thomm Quackenbush, Pagan Standard Times: Essays on the Craft

“Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris (that movie played a few weeks ago in the park). River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought some things for himself too: organic whole-fat milk, another crunchy baguette, glossy espresso beans (which were roasted by Gianni's family and sold all over town), bananas, Parmigiano-Reggiano, fat brown eggs, extra-virgin olive oil, and some bulk spices.
I watched River as he shopped. Closely. I watched him breathe in deep the gorgeous roasted smell of the espresso beans before he ground them. I watched him open the egg carton and stroke the brown shells before closing it again. I watched him slip his slim fingers into the barrel of bright purple-and-white cranberry beans, unable to resist the urge, just like me. I always had to put my hands in the pretty, speckled beans. Always.”
― April Genevieve Tucholke, Between the Devil and the Deep Blue Sea

“I may have no notion of what's in the beans for me now, with everything upside down and sideways. But one thing I know is that I belong in this moment.”
― Stacey Lee, Outrun the Moon

“Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans!
Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April.
The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Over time this was something Ellen would get used to--the need some women had to apologize when they bought tinned beans or tinned soup.”
― Trudy Morgan-Cole

“When they say every flavor, they mean every flavor- you know, you get all the ordinary ones like chocolate and peppermint and marmalade, but then you can get spinach and liver and tripe. George reckons he had a booger-flavored one once."
Ron picked up a green bean, looked at it carefully, and bit into a corner.
"Bleaaargh- see? Sprouts?"
They had a good time eating the Every Flavor Beans. Harry got toast, coconut, baked bean, strawberry, curry, grass, coffee, sardine, and was even brave enough to nibble the end off a funny gray one Ron wouldn't touch, which turned out to be pepper.”
― J.K. Rowling, Harry Potter and the Sorcerer's Stone

“We are Kona Specialists that deliver high class artisan roasted 100% Kona Coffee Beans. Choose your preferred flavor of highly caffeinated 100% Pure Kona coffee beans from 12 of biggest and most well-known Kona farms.”
― Kona Coffee Beans

“Stepping across discarded, rotting pod shells toward the cacao trees, she wondered if these were the prized white cacao beans that produced the legendary chocolate that Aztec kings had consumed. Did these trees yield the smoothest, most flavorful, aromatic cocoa that had been the ultimate lingua franca between chocolate aficionados, chefs, and growers around the world?”
― Jan Moran, The Chocolatier

“Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the gran blanco- the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.”
― Jan Moran, The Chocolatier

“These are taken from inside the fruit of the cacao tree-- Theobroma cacao. It means 'food of the gods.'" He beamed. "Si, señora"-- he tipped the tiny pods into her other palm-- "in your hand, you hold the equivalent of ambrosia. An ambrosia we turn into nectar.”
― Karen Brooks, The Chocolate Maker's Wife

“Often all riders had to eat were beans, bacon, corn bread, and coffee.”
― Amy C. Rea, The Pony Express

“What about you, Beans?�� Ambrose asked with a smirk.

“Me? Oh, I know all about the pleasure of a woman's body,�� Beans continued on in accented English, his eyebrows waggling.

“The army, Beans. The army. What about it?��

“Sure. Hell, yeah. Whatever.”
― Amy Harmon, Making Faces

“Many people nowadays are worried about where to get protein. However the top 3 protein sources in the world are rice, peas, and beans.”
― Martins Ate, Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family