Italian Bean and Sausage Stew
Try this Italian Bean and Sausage Stew recipe, or contribute your own. "Corn" and "Soups" are two of the tags cooks chose for Italian Bean and Sausage Stew.
Yield: 6 Ready in 1 hours
favorite of 2 people 0 people want to try
Verified by stevemur
|1 mdZucchini; sliced 1/2|
|2 mdOnions; cut into|
|1/2 tsOregano leaves; crushed|
|1 lgGreen pepper; cut into|
|1 tbCornstarch; dissolved in|
|1 Garlic; minced|
|1 28-oz canItalian Plum tomatoes|
|1/2 tsBasil leaves; crushed|
|1 lbItalian sausage|
|1 16-oz cankidney beans; rinsed|
|2 tbGrated Parmesan cheese|
|2/3 cPicante sauce|
Italian Bean and Sausage Stew Preparation
Cut sausage into 3/4-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 8-1/2 cups stew. FROM ARKANSAS NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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