Bean ipsum

Beans are life. In the beginning, there were only beans — black, pinto, kidney, and the mysterious heirloom varieties lost to time. Garbanzo dreams yield lentil realities. A pot simmered is a pot loved.

Beneath the soil, roots whisper to navy beans: grow bold, grow firm. Lima legends tell of ancient stews that healed entire villages. Cannellini chronicles are etched in broth. Refried destinies emerge from pressure cookers at dawn.

Beanery is not merely sustenance — it is philosophy. One does not simply consume beans; one communes with them. In chili we trust, through cassoulet we endure. Pods rattle like tambourines of truth.

Soak the night before, lest you forget the value of patience. Season well, but respect the bean’s voice. Do not over-mash — texture is sacred. Even the humble mung contains multitudes.

Bean believers know: legumes are love made edible. From burrito to banh mi, from salad to stew, the bean abides.