1/2 lb. bulk pork sausage
1 med. onion, coarsely chopped
16 oz. can tomatoes, not drained but coarsely chopped
1 c. water
3/4 c. picante sauce
1 med. baking potato, peeled and cut into 1/2 inch pieces (1 1/2 c.)
1 tsp. oregano
16 oz. can dark red kidney or pinto beans, rinsed and drained
1 med. green pepper, cut into short thin strips, about 1 1/2 c.

Crumble sausage into large saucepan or Dutch oven. Add onion. Cook over medium heat until sausage is brown. Drain off fat, if any. Add tomatoes, water, picante sauce, potato, and oregano. Bring to boil. Reduce heat. Cover and simmer until potato is tender, about 20 minutes. Add beans and green pepper. Cover and continue simmering 5 minutes. Yield: 6 servings. 7 1/2 cups.