Red beans with pecans & saffron over whole
Beans Pecans Saffron Pasta
Last updated 6/12/2012 1:20:01 AM. Recipe ID 51590. Report a problem with this recipe.
Title: Red beans with pecans & saffron over whole
Categories: Pasta, Pulses and, Sauces and
Yield: 1 Servings
1 sm Can Red Beans
Dry Red Wine
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,
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.
Didn't find the recipe you were looking for? Search for more here!