Go to: Just Bean Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Red Beans with pecans and Saffron over Spaghe

1 cn (small) red beans
Pecan halves
Dry red wine
Black pepper
Olive oil

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.