Red Beans with Pecans & Saffron Over Whole
Yield
servingsPrep
30 minCook
30 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
kidney beans, canned
canned |
*
|
| 1 | x |
pecan halves
|
*
|
| 1 | x |
red wine
dry |
*
|
| 1 | x |
saffron threads
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
garlic
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
kidney beans, canned
canned |
*
|
| 1 | x |
pecan halves
|
*
|
| 1 | x |
red wine
dry |
*
|
| 1 | x |
saffron threads
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
garlic
|
*
|
Directions
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.
Sauté 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.
