1 tsp. vegetable oil 1/2 c. chopped onion
1/2 c. chopped green pepper
2 (8 oz.) cans tomato sauce, not salt added
2 med. tomatoes, chopped
1 c. water
1 c. uncooked macaroni
1 tsp. sugar
1/2 tsp. oregano leaves, crushed
1/4 tsp. garlic powder
1 bay leaf
1 (15 oz.) can black-eyed peas, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed

Heat oil in large skillet over medium heat. Cook onion and green pepper until tender. Add tomato sauce, tomatoes and water. Bring to a boil. Add macaroni, sugar, oregano, garlic powder and bay leaf. Reduce heat and simmer until macaroni is tender. Add beans. Cover and cook 5 minutes to blend flavors. Remove bay leaf. Serves 6.