As I was sitting down to dinner a couple of weeks ago, I noticed that my dinner rotation needed some updating.  I don’t know about you, but I tend to depend on six or seven standard recipes that I rotate through.

Here’s the rub, I also get a couple of magazines a month with new culinary delights in them.  So there is no need for dreary albeit tasty standards.  So I decided to mix it up a bit.

If you still have your Better Homes and Gardens November issue “Sausage Beans & Olives Skillet” is a winner!  It’s on page 88 of the November issue and it serves six as written.  Because there are only two of us, I cut the recipe down slightly, so we would have 4 servings.  We like leftovers, and this is just as good reheated as it was the first night we had it.  The active time was close to the stated 30 minutes and I must say this will be a new go to for me.

The olives provide a nice brightness to the palate, and the savory sausage is delicious.  On the reheat night, I loved how the beans added a creaminess to the dish.  For the recipe go to:  https://www.bhg.com./sausage-beans-and-olives-skillet if you already passed your magazine forward.

We enjoyed ours with a nice chianti.  I hope you enjoy it as much as we did!