Red Beans and Spaghetti

8

"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."

Ingredients

13 h 30 m {{adjustedServings}} servings 303 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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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Reviews

8
  1. 8 Ratings

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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...

Bad!!!!!!!!!!!!

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.