Recipe - Italian Bean And Sausage Stew

1 pound Italian sausage
2 md Onions; cut into
3/4inch pieces
1 Clove garlic; minced
1 cn (28oz) Italian Plum
tomatoes; undrained; cut
into bitesize pieces
1 cn (16oz) kidney beans; rinsed
and drained
2/3 cup Picante sauce
One half teaspoon Basil leaves; crushed
One half teaspoon Oregano leaves; crushed
1 lg Green pepper; cut into
3/4inch pieces
1 md Zucchini; cut or sliced up 1/2
inch thick; slices halved
or quartered as desired
1 tablespoon Cornstarch dissolved in
1 tablespoon Water
2 tablespoon Grated Parmesan cheese
(optional)

Cut sausage into 3/4inch pieces; remove casing. Cook in 12inch skillet
over mediumlow 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
8One half 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, http://www.erols.com/hosey.