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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dry kidney beans, soaked overnight
1 (16 ounce) package
salt to taste
i little seasoning - remember salt to your taste - makes all the difference. use whole wheat pasta for extra 'goodness'
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.
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Beans and Spaghetti
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 10
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