Side Pannel
Red Beans with Pecans and Saffron over Whole
Red Beans with Pecans and Saffron over Whole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1 sm 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.
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.
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