Italian Bean 'N Sausage Stew

• 1 lb. Italian sausage (mild or hot)
• 2 medium onions, cut into 3/4-inch pieces
• 1 clove garlic
• 1 (28 oz.) can Italian tomatoes (undrained), cut into bite size pieces
• 2 (16 oz.) cans kidney beans, rinsed and drained
• 2/3 c. picante sauce (medium or hot)
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 large green pepper, cut into 3/4-inch pieces
• 1 medium zucchini, Italian squash or regular squash, slices quartered (about 1 1/2 c.)
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. water
• 2 Tbsp. grated Parmesan cheese (optional)

1. Cut sausage into 3/4-inch pieces; remove casing.
2. Cook in 12-inch skillet over medium-low heat until lightly browned, about 4 minutes.
3. Add onions and garlic to skillet; cook until sausage is no longer pink, 3 minutes.
4. Pour off drippings.

italian sausage, onions, clove garlic, italian tomatoes, kidney beans, picante sauce, basil, oregano, green pepper, zucchini, cornstarch, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788395 (may not work)