Bean and Salami Casserole
Bean and Salami Casserole



  • 2 tbsp olive oil
  • 1 chopped garlic clove
  • 2 roasted bell peppers from a jar, chopped
  • 8 cherry tomatoes, halved
  • 6 baby salami sausages, sliced in half lengthways
  • 85g tin of cannellini beans, drained
  • 1⁄2 zucchini, diced
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper
  • Heat up the oil in a pan, and chuck in the garlic to gently fry for a minute. Stir in the bell peppers and cherry tomatoes, and fry for 2-3 minutes more.
  • Stir in the beans, the salami, and the zucchini, and allow to simmer for about 7 minutes, stirring occasionally. Season well, add the parsley, and mix it all together. Serve piping hot with crusty bread.
30 mins
1 serving
This recipe pairs perfectly with the Place of Changing Winds Shiraz No. 1 Shiraz 2017 from Heathcote, Australia.

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