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| 1 | small | red kidney beans, canned | canned |
| 1 | x | pecan halves | |
| 1 | x | red wine | dry |
| 1 | x | saffron | |
| 1 | x | oregano | |
| 1 | x | thyme | |
| 1 | x | black pepper | |
| 1 | x | olive oil | |
| 1 | x | garlic |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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