Red Beans and Spaghetti


"This dish has been in my family for as long as anyone can remember. Since I am from Louisiana people eat red beans with rice, not with spaghetti; needless to say none of our friends enjoy this meal. Do not add meat."


13 h 30 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse beans and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until beans are tender, about 1 hour; add more water as necessary to prevent drying out and scorching.
  2. When beans are tender, add spaghetti and cook until al dente. Season with salt to taste.
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  1. 8 Ratings


I agree that there are some things missing. I used to make this all the time using drained, canned kidney beans. The missing ingredients? Grated Parmesan cheese, a bit of Italian seasoning, a...


The salt ruined it for me. I can't stand all that fancy "molecular gastronomy" stuff. Next time I'll try it without the salt and see if that's bland enough for me.

there is no way this would taste good. i think someone forgot to add the rest of the ingredients, maybe?

Not for me - sorry

i little seasoning - remember salt to your taste - makes all the difference. use whole wheat pasta for extra 'goodness'

Fast! Easy!

I loved the simplicity of this vegetarian entree. Season to taste for me meant olive oil, Italian seasonings, salt & pepper, and grated Parmesan cheese. Yummy! Next time, I'll try it with p...