Red Beans With Pecans And Saffron Over Whole

* Exported from MasterCook *

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And
Sauces And

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Can Red Beans
Pecan Halves
Dry Red Wine
Saffron
Oregano
Thyme
Black Pepper
Olive Oil
Garlic

Drain a small can of red beans. (Pintos may
substitute.) Save the juice in a small bowl and add a
small amount of crumbled saffron to it so it
marinates. Not too much, you want the taste to be
subtle, not dominant.

Saute garlic in olive oil for a little bit, along with
pecan halves and some crushed red chiles. Add the
drained beans and cook so the flavors mingle. Add
quite a bit of oregano and less thyme and a pinch of
black pepper. Add some dry red wine, don't be too
shy. Add in the saffron-flavored bean liquid and cook
a few more minutes. The consistency should be thin but
not like soup.

Serve over whole wheat spaghetti. Brown rice might
also work.

Recipe By : jkandell@Violet.CCIT.Arizona.EDU
(Jonathan Kandell)



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