Red Beans with Pecans and Saffron Over Whole

1. 1

   Drain a small can of red beans.

2. 2

   (Pintos may substitute.)

3. 3

   Save the juice in a small bowl and add a small amount of crumbled saffron to it so it marinates.

4. 4

   Not too much, you want the taste to be subtle, not dominant.

5. 5

   Saute garlic in olive oil for a little bit, along with pecan halves and some crushed red chiles.

6. 6

   Add the drained beans and cook so the flavors mingle.

7. 7

   Add quite a bit of oregano and less thyme and a pinch of black pepper.

8. 8

   Add some dry red wine, don't be too shy.

9. 9

   Add in the saffron-flavored bean liquid and cook a few more minutes.

10. 10

    The consistency should be thin but not like soup.

11. 11

    Serve over whole wheat spaghetti.

12. 12

    Brown rice might also work.

* Per serving · 4 servings · Values may vary.

No additional tips available.