Red Beans and Spaghetti Recipe -
  • READY IN 13+ hrs

Red Beans and Spaghetti

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    12 hrs
  • COOK

    1 hr 30 mins

    13 hrs 30 mins


  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 More Reviews

Most Helpful Positive Review
Mar 26, 2012

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

Most Helpful Critical Review
Jun 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.


8 Ratings

Jan 28, 2004


May 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.

Dec 16, 2006

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

Feb 01, 2006

Not for me - sorry

Oct 27, 2010

Fast! Easy!

Dec 13, 2014

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 pesto as the seasoning!


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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