Salami and Bean Stew

This recipe makes a lot of stew; about 86 ounces or enough for 8 to 10 large servings. A half-recipe will work as will refrigerating leftovers for a few days. INGREDIENTS 2          tablespoons olive oil 1          medium white onion, chopped 4          cloves garlic, minced ½         Molinari salami (4 ounce), ground to hamburger 1          box POMI crushed tomatoes (26 ounces) 2          cups corn kernels, fresh or frozen and thawed 1          cup strained tomato sauce 1          cup water or chicken broth 1          can Cannellini beans (14 ounces), rinsed and drained 1          can black beans (14 ounces), rinsed and drained 2          teaspoons dried thyme 2          teaspoons dried sage 2          pinches red pepper flakes             salt and pepper to taste METHOD In a large sauce pan, add the olive oil and warm over medium heat. Add the onion and simmer for 4 to 5 minutes until they turn translucent. Add the garlic and simmer for 1 minute. Add the salami, tomatoes, corn, tomato sauce, water (or broth), both beans and the three spices. Bring to a boil over high heat; turn the heat down to low and simmer for 15 minutes. Season and serve.