red-beans-and-spaghetti

Red Beans and Spaghetti

7 Reviews Add a Pic
  • Prep

    12 h
  • Cook

    1 h 30 m
  • Ready In

    13 h 30 m
Marla
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (7)

Rate This Recipe
JULIEBOVE
37

JULIEBOVE

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

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

keenanpepper
19

keenanpepper

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 59.2 g
  • 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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Easy Vegetarian Red Beans Lasagna

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Easy Red Beans and Rice