• Prep Time:
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  • Serves: 4 Servings

Red Beans W/pecans and Saffron over Spaghe

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 cn (small) 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.

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