Cooking Recipe Red Beans With Pecans & Saffron Over Whole
Recipe Ingredients
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@Violet.CCIT.Arizona.EDU (Jonathan Kandell)