A rough skillet of beans and chunks of salami, finished with vinegar and garlic. The shelf holds only the meat, so this is mostly pantry, but the salami's salt and smoke carry the whole dish.

Serves 2. 25 minutes, 15 at the stove.

About 390 calories a serving, 23 g protein, 20 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 3 cloves garlic. Peel the salami skin and cut the meat into half-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook the onion, stirring often, until it softens, about 4 minutes.4 min
2. Add the garlic and cook, stirring, for 30 seconds until fragrant. Add the salami cubes and cook, stirring, for 2 minutes to warm through and release their flavor.2 min
3. Pour in 1 can of white beans with their liquid and 3 tablespoons red wine vinegar. Simmer, stirring now and then, until the liquid reduces by half and the flavors meld, about 8 minutes. Taste and adjust salt and pepper.8 min

Note Swap the white beans for chickpeas or lentils if you have them. Leftovers keep in the fridge for three days. Serve over toast or with crusty bread and a sharp salad to cut the richness.