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 : jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)