SAUSAGE AND BEAN STEW

1 Lb. Sausage, cut into 1/2 Slices
1 Tablespoon Oil or Bacon Drippings
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 Bell Pepper, chopped
1 Can(28)oz. Diced Tomatoes
1 Can(14)oz. or 2 Cups Kidney or Pinto Beans, drained and rinsed
1 Can (14)oz. or 2 Cups Garbanzo Beans, drained and rinsed
1/2 Cup Salsa, Medium or Mild
1/2 Cup Wate
1 Teaspoon Cumin
1 Teaspoon Dried Oregano

In a large pot or duch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time. The less crowded the faster the meat will brown. Remove the meat from the pan and set aside on a plate. Drain fat, leaving  a tablespoon of drippings to soften the onion and garlic. Saute for 5 minutes. Do not let garlic burn. Return sausage to pan. Add rest of the ings. and cover and simmer for 40 to 50 minutes. Stir occasionally.