Spicy Bean Soup

Recipe Instructions In 6-quart heavy deep kettle or large heavy saucepan, place beans with enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer, covered, 2 hours, or until beans are tender; stirring occasionally. Add salt during last 15 minutes of cooking time. In blender or food processor, combine 1 cup cooked beans with 1 cup of their cooking liquid; process until smooth. Set aside. In skillet over medium heat, cook bacon until brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer. Transfer mixture to original saucepan with remaining beans. Add chicken broth, blended beans and Tabasco pepper sauce. Heat to boiling; add macaroni. Lower heat and cook until macaroni is tender, approximately 7 minutes. Just before serving, add cilantro and adjust seasoning with salt and additional Tabasco pepper sauce, if desired. This recipe yields 6 to 8 servings.