Italian Bean and Sausage Stew

Ready in 1 hour

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1 md Zucchini; sliced 1/2
2 md Onions; cut into
1/2 ts Oregano leaves; crushed
1 lg Green pepper; cut into
1 tb Cornstarch; dissolved in
1 Garlic; minced
1 tb Water
1 28-oz can Italian Plum tomatoes
1/2 ts Basil leaves; crushed
1 lb Italian sausage
1 16-oz can kidney beans; rinsed
2 tb Grated Parmesan cheese
2/3 c Picante sauce

Original recipe makes 6



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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