Title: Red beans with pecans & saffron over whole
 Categories: Pasta, Pulses and, Sauces and
      Yield: 1 Servings
 
      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.