*  Exported from  MasterCook  *

               RED BEANS WITH PECANS AND SAFFRON OVER WHOLE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Pulses And
                Sauces And

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       sm           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.
  
  Recipe By     : jkandell@Violet.CCIT.Arizona.EDU
  (Jonathan Kandell)
 


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