Recipe ingredients and directions:

Red Beans w/ Pecans, Saffron

1 small can red beans

pecan halves

dry red wine




black pepper

olive oil


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.

Category: Bean Cereals Recipes