Italian Bean Bake
INGREDIENTS:
1 lb Italian sausage
2 md Onions; cut into
-3/4-inch pieces
1 Clove garlic; minced
1 cn (28-oz) Italian Plum
-tomatoes; undrained; cut
-into bite-size pieces
1 cn (16-oz) kidney beans; rinsed
-and drained
2/3 c Picante sauce
1/2 ts Basil leaves; crushed
1/2 ts Oregano leaves; crushed
1 lg Green pepper; cut into
-3/4-inch pieces
1 md Zucchini; sliced 1/2
-inch thick; slices halved
-or quartered as desired
1 tb Cornstarch dissolved in
1 tb Water
2 tb Grated Parmesan cheese
-(optional)
1 lb Italian sausage
2 md Onions; cut into
-3/4-inch pieces
1 Clove garlic; minced
1 cn (28-oz) Italian Plum
-tomatoes; undrained; cut
-into bite-size pieces
1 cn (16-oz) kidney beans; rinsed
-and drained
2/3 c Picante sauce
1/2 ts Basil leaves; crushed
1/2 ts Oregano leaves; crushed
1 lg Green pepper; cut into
-3/4-inch pieces
1 md Zucchini; sliced 1/2
-inch thick; slices halved
-or quartered as desired
1 tb Cornstarch dissolved in
1 tb Water
2 tb Grated Parmesan cheese
-(optional)
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.