| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta, Pulses and, Sauces and |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Can Red Beans |
|
|
Pecan Halves |
|
|
Dry Red Wine |
|
|
Saffron |
|
|
Oregano |
|
|
Thyme |
|
|
Black Pepper |
|
|
Olive Oil |
|
|
Garlic |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“If you want to be a leader, you must serve.”