Use leftover green beans to make a hearty, easy skillet dinner on a chilly fall night. Perfect for using up Thanksgiving leftovers, toss your green beans in a skillet with Italian sausage, plum tomatoes, cannellini beans, and Kalamata olives for a comforting autumn meal.

Anna Kovel



  • In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add sausage in a single layer. Cook 5 minutes or until browned, stirring occasionally. Drain sausage, reserving 2 tablespoons drippings. Return sausage to skillet. Stir in onion and garlic. Reduce heat to medium. Cook 6 minutes or until onion is tender, stirring occasionally. Add undrained tomatoes and the cannellini beans. Season with 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.

  • Stir in green beans and olives. Cover; simmer 3 to 4 minutes or until heated through. Stir in basil. Serves 6.

Nutrition Facts

394 calories, (4 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 34 mg cholesterol, 1293 mg sodium, 40 g carbohydrates, 8 g fiber, 7 g sugar, 27 g protein.