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Vegetable RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI
 
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nedimex
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Joined: 16 Jul 2005
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Location: Kadiköy/Istanbul

PostPosted: Sat Mar 03, 2007 11:10 pm    Post subject: RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI Reply with quote

From: Jonathan Kandell

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI

1 small 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.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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