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.

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.