Ingredients & Method :

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8 c. water 2 slices bacon, diced 1 sm. onion, finely chopped 1/2 red or yellow bell pepper, seeded and chopped 1 garlic clove, finely chopped, or 1/4 tsp. garlic powder 3 tbsp. finely chopped cilantro or 6 tbsp. cilantro 1/2 lb. thick ham (such as ham steak), diced 2 oz. thick sliced salami, diced (optional) 2 oz. spaghetti, broken up into 2-inch lengths 3 tsp. salt or to taste Ground black pepper 8 oz. tomato sauce Soak beans overnight in plenty of cold water to cover. The next day, pick over and rinse beans well. Place in pan with 8 cups cold water. Bring to boil and immediately reduce to simmer. Keeping partially covered, simmer until beans are tender, about 35 minutes.

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Meanwhile, saute bacon until it begins to color. Reserve 2 tablespoons fat and drain off any excess. (If preferred, all the bacon fat can be drained and replaced with 3 tablespoons of vegetable oil.)

Make a SOFRITO by sauteing the onion, garlic, bell pepper, black pepper and cilantro or cilantro until wilted in the hot oil. Add ham and salami and saute another 1 or 2 minutes. Add SOFRITO to beans, using water from beans to loosen any last bits from bottom. Consistency of soup should be thick, but not like a stew. If necessary, add enough water to the pan to give it soup-like consistency. Simmer 15 minutes. Add salt and spaghetti to beans. Cook 7 more minutes. Taste for salt and serve. Makes 6 servings.