Search thousands of recipes reviewed by home cooks like you.

Red Beans and Spaghetti

Red Beans and Spaghetti

  • Prep

    12 h
  • Cook

    1 h 30 m
  • Ready In

    13 h 30 m
Marla

Marla

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

Add to list

Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JULIEBOVE
37

JULIEBOVE

6/16/2007

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 bit of olive oil or butter and plenty of freshly ground black pepper. Makes a good cheap meal.

CURTAINS
37

CURTAINS

1/28/2004

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

keenanpepper
23

keenanpepper

5/21/2010

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.

More reviews

Similar recipes

ADVERTISEMENT