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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm