Ingredients

• 3 tbsp. Margarine
• 1 cup sliced onions
• 1 cup chopped green peppers
• 1 tsp. Crushed garlic
• 1 cup chopped tomatoes
• 1-18oz. bottle Mark’s “Original” Bar-B-Q Sauce
• 2-15oz. cans kidney beans (drained)
• ½ tsp. Salt
• 3 sprigs tarragon
• 1 cup cooked macaroni
• 11/2 cups grated cheddar cheese

Directions

Cook macaroni in boiling water, drain and set aside to cool.  In Dutch oven melt margarine.  Place onions slices and chopped peppers into melted margarine and sauté until tender.  Stir in garlic, and tomatoes.  Mash tomatoes slightly with fork.  Stir in bottle of Mark’s Sauce.  Bring to a boil reduce heat and cover.  Allow to simmer for 20 minutes.  Stir in salt, tarragon and kidney beans.  Simmer covered for 10 minutes, remove tarragon stems.  Stir in macaroni. Sprinkle grated cheese over top.