Red Beans with Pecans & Saffron Over Whole

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.