Italian bean and sausage stew

6 Servings

Ingredients

Quantity Ingredient
1 pounds Italian sausage
2 mediums Onions; cut into 3/4-inch pieces
1 Clove garlic; minced
1 can (28-oz) Italian Plum tomatoes; undrained; cut into bite-size pieces
1 can (16-oz) kidney beans; rinsed and drained
⅔ cup Picante sauce
½ teaspoon Basil leaves; crushed
½ teaspoon Oregano leaves; crushed
1 large Green pepper; cut into 3/4-inch pieces
1 medium Zucchini; sliced 1/2 inch thick; slices halved or quartered as desired
1 tablespoon Cornstarch dissolved in
1 tablespoon Water
2 tablespoons Grated Parmesan cheese (optional)

Directions

Cut sausage into ¾-inch pieces; remove casing. Cook in 12-inch skillet over medium-low heat until lightly browned, about 4 minutes. Add onions and garlic to skillet; cook until sausage is no longer pink, about 3 minutes; pour off drippings. Add tomatoes, beans, picante sauce, basil and oregano.

Bring to a boil; reduce heat and simmer 15 minutes. Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened. Sprinkle with cheese,if desired, and serve with additional picante sauce. Makes 6 servings, about 8-½ cups stew.

FROM ARKANSAS NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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