Recipe ingredients and directions:
Red Beans w/ Pecans, Saffron
1 small 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.
Category: Bean Cereals Recipes
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