Name: Italian Bean And Sausage Stew
Yield: 4 servings
Ingredients: 1 lb. Italian bulk sausage; 2 medium onions, cut into 3/4-inch pieces; 1 clove garlic, minced; 28 oz. can Italian plum tomatoes (undrained), cut into bite size pieces; 16 oz. can kidney beans, drained and rinsed; 2/3 c. picante sauce; 1/2 tsp. basil; 1/2 tsp. oregano; 1 large green pepper, cut into 3/4-inch pieces; 1 medium zucchini, sliced 1/2-inch thick; 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water; 2 Tbsp. grated Parmesan cheese

Servings: 4 persons

1 lb. Italian bulk sausage
2 medium onions, cut into 3/4-inch pieces
1 clove garlic, minced
28 oz. can Italian plum tomatoes (undrained), cut into bite size pieces
16 oz. can kidney beans, drained and rinsed
2/3 c. picante sauce
1/2 tsp. basil
1/2 tsp. oregano
1 large green pepper, cut into 3/4-inch pieces
1 medium zucchini, sliced 1/2-inch thick
1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. grated Parmesan cheese

1
Cook sausage in 12-inch skillet over medium heat until lightly browned, about 4 minutes.
2
Add onions and garlic; cook until sausage is no longer pink.
3
Pour off fat.
4
Add tomatoes, beans, picante sauce, basil and oregano.
5
Bring to a boil.
6
Reduce heat and simmer 15 minutes.
7
Add green pepper, zucchini and cornstarch mixture; continue to simmer 5 minutes or until vegetables are tender and sauce is thickened.
8
Sprinkle with cheese and serve with additional picante sauce.
9
Makes about eight 1/2 cups.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Italian Bean And Sausage Stew

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