Red beans with pecans and saffron over whole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Can Red Beans |
| Pecan Halves | ||
| Dry Red Wine | ||
| Saffron | ||
| Oregano | ||
| Thyme | ||
| Black Pepper | ||
| Olive Oil | ||
| Garlic | ||
Directions
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@... (Jonathan Kandell) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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