1 lb. white beans, boiled as per directions
1 lg. onion, diced
1 lg. can whole tomatoes
2 tbsp. garlic, minced
Salt and pepper to taste
1 c. oil
1 tbsp. parsley flakes
1 stick butter

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling.

Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.