1 c. dried black beans
2 tbsp. salad oil
1 lg. onion, chopped
2 lg. cloves garlic, crushed
2 cans (about 14 oz. size) chicken broth
1 can (28 oz.) whole tomatoes (cut up with their liquid)
2 tsp. sugar
1/4 tsp. pepper
2 tbsp. red wine
1 tbsp. bottled hot salsa
1 c. uncooked elbow macaroni
1 lg. red pepper, chopped
2 tbsp. chopped cilantro fresh coriander leaves

In 3-quart saucepan, cover beans with water. Bring to boiling, boil covered 2 minutes. Turn off heat, let stand 1 hour. Drain.

In 5-quart saucepan, heat oil over medium heat. Add onion and garlic. Saute until onion is softened, about 3 minutes. Add beans and broth; bring to boiling. Simmer covered 1 1/2 hours or until beans are tender. Add tomatoes and their liquid, the sugar, pepper, wine and salsa. Simmer covered, 15 minutes.

Meanwhile, cook pasta as package label directs; add pasta and red pepper to soup. Simmer 5 minutes.