Recipe - Red Beans With Pecans And Saffron Over Whole

1 small 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
saffronflavored 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini