| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | cn | (small) 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. JKANDELL@VIOLET.CCIT.ARIZONA.EDU (JONATHAN KANDELL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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