| 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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