Macaroni and Beans

2 cloves garlic, chopped 
6 tablespoons of olive oil 
Two 8 ounce cans of  tomato sauce 
Two 1 pound cans of  red or white kidney beans (do not drain) 
2 cups of  water 
2 teaspoons of salt
a dash of pepper 
a pinch of red pepper 
2 tablespoons of oregano 
1/2 box elbow macaroni 

Chop the onion and garlic fine and cook in oil until onions are limp. Add tomato sauce, undrained kidney beans, water, and seasonings. Cover and cook slowly for about 20 minutes or until mixture thickens slightly. Meanwhile, cook macaroni until tender according to package directions. Drain. Just before serving, stir into the bean-tomato mixture. Sprinkle with grated Parmesan cheese if desired. Serves 8.

Macaroni & Baked Bean Casserole

2 cups of macaroni
1 can of baked beans
1/2 cup of dark molasses
1 pound of link sausage

Cook macaroni according to package directions. Drain and put in 2 quart casserole. Add baked beans and molasses according to taste. Mixture should coat macaroni. Place sausage on top and bake at 375ºF. for 45 minutes. Turn sausage when brown. Serves 4.