Top 75 Beans Quotes

I prefer to make my own coffee at home because I love the experience of measuring out the beans and finding the right grind setting, messing with water amounts, etc. It’s truly an art form, and I’m obsessed with it. In L.A., I love Blue Bottle and Intelligentsia and used to hang at Bru in Los Feliz.

That was one thing my mama instilled in me: to be well trained in the kitchen. Growing up, I was always in the kitchen with her. You name it, I make it: red beans and rice, lasagna, chicken, pork. I am the queen of cooking.

Sweetcorn, mushy peas, beans, lentils, are all basic staples that can be thrown together into a variety of surprising meals.

I like to cook Puerto Rican food. That’s what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

And the more goals we set, the more we ramp ourselves up into bouncing coffee beans of caffeinated fury, ready to fly off the handle at the slightest trigger.

I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try to go as far as I can into this profession.

With the notable exceptions of rum drinks, black beans, fat brown cigars, the smiles of pretty girls, hot yellow sunlight, and fat men with guitars and bongos playing mambos, rumbas, and boleros late into the night, nothing in Cuba comes easily.

Memories. That’s the thing about photography. I look at the contact sheet, and it brings back everything: whether I was tired, whether I was full of beans.

Whole foods like grains and beans release their sugar very, very slowly because of the fiber in them, and they don’t give you a sugar rush. They feed your cells as needed, and as a result, you have loads of stable energy that powers you through the day.

I’ve already felt that I want to direct. Being an executive producer is like the best job in the world because you make all these executive decisions and then you leave the money to other people. You don’t have to be on set and counting beans.

The first record I bought was actually Booker T and the MG’s ‘Red Beans and Rice.’

I’m Hispanic – don’t mess around with my coffee. Leave my beans alone.

My parents traveled a lot, so my grandparents practically raised me. My grandmother and I really bonded in the kitchen. She’s this amazing southern cook, and I would always help her – whether it was cracking eggs or stirring the green beans. It takes me back there.

I love to make soups. My father used to say, ‘There’s nothing like a nice bowl of soup.’ One of my favorites is… ready? Broccolini, white bean and hot Italian sausage soup. I’ve used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That’s one of my good ones.

Beans have a soul.

Me, sexy? I’m just plain ol’ beans and rice.

We’ve all seen chicken portrayed as the low-fat, heart-healthy alternative to red meat for years, but it no longer adds up. You might want to lean away from eating birds and lean toward more plant-based options of protein like black beans, lentils, tofu, chickpeas and whole grains.

In general I love to eat anything. I enjoy anything that is well prepared, a good spaghetti, lasagna, taco, steak, sushi, refried beans.

I love all Puerto Rican food. I love rice and beans. I like anything with steak, chicken, pork. But I like chocolate and potato chips, too. I eat that when my wife goes away and isn’t looking.

In the 80s, mum used to make a beautiful beef in red wine sauce, which I thought very exotic. And an incredible chilli con carne, with baked beans so it wasn’t too spicy for us. Later, when I asked for the recipes, she said: ‘I don’t know – they were Colman’s or Schwartz’s packet mixes.’ It completely ruined it for me.

I am fascinated by the Royal Family because they are shrouded in mystique, and the Queen, and to a certain extent William, represent fabulous blank canvases. I find the Prince of Wales less fascinating because he spills the beans and we know too much about him.

Experience has taught me to believe that, these human beans are the most insidious enemies man, with a tendency to corpulence in advanced life, can possess, though eminently friendly to youth.

I don’t diet. I’m Puerto Rican! You can never take my rice, pork, and beans away.

I’m a big fan of Caribbean food, Spanish food, Dominican food – like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?

One Christmas, when Freddie and I were flatmates in Kensington, we were trying to cook Christmas dinner, but all we had was a packet of bread sauce that you make with water. We used to dream of a can of beans.

I’m a horrendous cook; my mum does my meals. I can only cook beans on toast with cheese.

Beans are such a nice, neutral canvas, you can make a big, basic pot of them and then play around with them differently every day.

I’d be sent down South in summertime to work with my grandmother in the field and working with cattle, chickens, beans and tobacco.

Ballet Hispanico is a mixture of ethnic, ballet, social, jazz – you name it, it’s doing it. The company has been going strong for more than 20 years, and you can see why: It may not be refined, but it’s full of beans.

Black beans and soy beans are the cornerstones of longevity diets around the world.

I do quite like rice and beans weirdly, I don’t know how or why. For me I always eat my beans first one by one and then savour the rice because it is bloody fantastic.

In future, lots of things will be made from beans and fibres grown on the farmers’ fields. This new science is called chemurgy. Plastics, for industry, will come from the soil.

First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas, and second of all… they want to be seasoned and flavored.

Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.

I’m obsessed with broccoli, carrots, celery, string beans, snap peas, black kale, brussels sprouts, cabbage – I could go on! They used to call me ‘rabbit’ when I was a kid. I hate mushrooms, though. I apologize to fungi lovers, but this way, there’s more for you!

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice ‘lifts’ the artichoke and balances its hearty nature.

I’ve thrown vanilla beans into mustard. Nothing crazy or grainy, just normal dijon. It’s great for duck. Smear some of that right on the duck, coupled with some roast plums, and it all comes together in that savory over sweet over savory over sweet way we all love.

We hear time and again what a prosperous, affluent country Britain is, the sixth richest in the world. But aren’t we ashamed that people who need emergency food handouts are eating cold beans and stewed steak from the tin, or handing it back, because they can’t even heat it up?

Jobseeker’s Allowance was on me case trying to get me to do some warehouse work. Shifting boxes of beans or something, so I thought ‘I’d better do the Mondays thing instead.’

I grew up in Louisiana. We have red beans and rice, and there’s a Popeye’s on every corner.

I did it all, man. My father worked with planting, leasing the land and planting corn and beans, things like that. My brother and I helped to harvest. At the time of planting, we would go along too. I think that made me become the woman I am today, strong and focused.

I’ve picked butter beans, okra, watermelon, cantaloupe, honeydew. I’ve butchered pigs, chickens. We made our own sausage and pudding.

I grow vegetables – I’m a vegetarian; I’ve got strawberries, artichokes, leeks, broad beans.

The hardest thing for me is restraint. I see fresh beans and ramps, and I start to quiver.

Breakfast is so important, so I’ll make an omelet with cheese and deli meats, and then I’ll eat muesli and yogurt mixed with fruit or oatmeal with fruit – and then a side of baked beans.

I could have a roomful of awards and it wouldn’t mean beans.

There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion process, and hence, you have gas.

From a young age, I was always very transparent, and that’s why the kids’ mums didn’t like me. I would tell you if I didn’t like your beans on toast.

The early days of being vegetarian meant ordering plain salads with vinaigrette and a baked potato. You could put the potato in the salad, and, if you were lucky, there were kidney beans.

My favorite meal is I’ll make like a three-bean soup and I freeze half of it. But I’m also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.

For a quick, healthy meal that’s also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.

I don’t normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.