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Red Beans with Pecans and Saffron Over Whole Recipe

Red Beans with Pecans and Saffron Over Whole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red Beans with Pecans and Saffron Over Whole recipe  PDF



1 sm Can Red Beans
Pecan Halves Dry Red Wine Saffron Oregano Thyme Black Pepper Olive Oil Garlic
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. Recipe By : jkandellViolet.CCIT.Arizona.EDU (Jonathan Kandell)

Red Beans with Pecans and Saffron Over Whole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
634 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print Red Beans with Pecans and Saffron Over Whole recipe  PDF   Soup recipes RSS   New

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