Red Beans with Pecans and Saffron Over Whole

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. Sautei 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. Add in the saffron-flavored bean liquid and cook a few more minutes.
9. The consistency should be thin but not like soup.
10. Serve over whole wheat spaghetti.
11. Browni rice might also work.