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Red Beans w/ Pecans, Saffron

1 small can red beans
pecan halves
dry red wine
black pepper
olive oil

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.


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6 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Don't bother!, September 3, 2004 - 04:20 PM
Reviewer: Margaret from Portland, OR, USA
I firmly believe in "don't say anything if you don't have something nice to say" but in this case I've changed my mind! I was looking for a recipe for red beans that did not include rice (which I can't eat) and thought this one sounded intriguing. It was easy to make and I followed the recipe faithfully, but the flavor combination of saffron, garlic, pecans and red beans was so incredibly nasty that I threw the end result away. The appearance was also completely unappetizing, due to the color of the saffron and the dull red beans with no vegetables, colors or textures to make it interesting. I eat beans as my staple, consider myself a legume gourmet, and love new flavors, hot food, etc. I'll try just about anything, but this recipe is absolutely awful. Stay away!

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