Red Beans With Pecans And Saffron Over Whole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta, Pulses and, Sauces and | 1 | Servings | |
INGREDIENTS
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 241
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 59.5mg
Carbohydrates: 3.8g
Fiber: 1.6g
Sugar: <1g
Protein: <1g