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!