| 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 |
