Step 1 – Soak the beans and cook in a generous amount of water with 1 rib of celery and pork fat or a pork chop. Once cooked, reserve the broth.
Step 2 – Sauté the onion and garlic in oil in a separate pot. Sweat gently and add the paprika, oregano and ground cumin.
Step 3 – Add the beans to the mixture with the squash and broth until the ingredients are covered. Save the excess broth in a separate container. Cook for 5 minutes over low heat.
Step 4 – Finally, add the spaghetti, stirring constantly so that they don’t stick together.
Step 5 – Cook for 10 minutes, correct the salt and let rest.
Step 6 – Serve hot with chili pepper or slices of sausage.