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, .