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.
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