Red beans with pecans and saffron over whole

 
                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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