Red Beans with Pecans and Saffron Over Whole

• 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

1. Drain a small can of red beans.
2. (Pintos may substitute.)
3. Save the juice in a small bowl and add a small amount of crumbled saffron to it so it marinates.
4. Not too much, you want the taste to be subtle, not dominant.
5. Saute garlic in olive oil for a little bit, along with pecan halves and some crushed red chiles.
6. Add the drained beans and cook so the flavors mingle.
7. Add quite a bit of oregano and less thyme and a pinch of black pepper.
8. Add some dry red wine, don't be too shy.
9. Add in the saffron-flavored bean liquid and cook a few more minutes.
10. The consistency should be thin but not like soup.
11. Serve over whole wheat spaghetti.
12. Brown rice might also work.

kidney beans, pecan halves, red wine, saffron threads, oregano, thyme, black pepper, olive oil, garlic

Taken from recipeland.com/recipe/v/red-beans-pecans-saffron-over-w-33416 (may not work)