Winter Stew Of Celery, Chorizo And Cannellini Beans. Fancy a nice Winter warming Stew Of Celery, Chorizo And Cannellini Beans anyone?

Bonfire night celebrations are the perfect excuse to enjoy some beautiful autumnal food.

This delicious recipe will make sure that the fireworks won’t be the only thing to go off with a bang!

Winter Stew Of Celery, Chorizo And Cannellini Beans- This warming dish is ideal for filling lots of hungry tummies before the main event.

How  To Make A Winter Stew Of Celery, Chorizo And Cannellini Beans:

Serves 4-6

Preparation time: 15 minutes, plus soaking the beans overnight

Cooking time: Approx. 1 hour 30 minutes

You’ll Need:

• 2 tbsp olive oil
• 6 shallots, sliced
• 250g chorizo, cut into 2cm slices
• 2-3 cloves garlic, crushed
• 1 tsp smoked paprika
• ½ head celery, each stalk cut into 3 pieces, plus a few leaves for garnish
• 1.5 litres chicken or vegetable stock
• 500g dried cannellini beans, soaked overnight in cold water
• 2 bay leaves
• Salt & freshly ground black pepper
• Small bunch flat leaf parsley, roughly chopped

Winter Stew Of Celery, Chorizo And Cannellini Beans:

What To Do:

1. Heat the oil in a large saucepan and sweat the shallots until soft and translucent but not coloured at all.
2. Add the chorizo, turn up the heat a little and continue frying until the chorizo and shallots are lightly caramelized.
3. Add the garlic, smoked paprika and celery and fry for a further minute before pouring in the stock.
4. Finally, add the drained beans and tuck in the bay leaves. Bring up to the boil and simmer steadily until the beans are soft and tender. This could take anything between an hour and an hour and a half depending on the dryness and age of the beans. Keep an eye on it and add a little cold water if it looks a bit dry at any stage.
5. When the beans are cooked, stir through the flat leaf parsley and season to taste with salt and freshly ground black pepper. Serve in deep bowls scattered with a few celery leaves.

What do you think of this Winter Stew Of Celery, Chorizo And Cannellini Beans recipe?

Do you fancy trying it?

Recipe courtesy of Love Celery.

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Winter Stew Of Celery, Chorizo And Cannellini Beans

This warming dish is ideal for filling lots of hungry tummies before the main event.

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4

Author Love Celery

Ingredients

• 2 tbsp olive oil
• 6 shallots, sliced
• 250g chorizo, cut into 2cm slices
• 2-3 cloves garlic, crushed
• 1 tsp smoked paprika
• ½ head celery, each stalk cut into 3 pieces, plus a few leaves for garnish
• 1.5 litres chicken or vegetable stock
• 500g dried cannellini beans, soaked overnight in cold water
• 2 bay leaves
• Salt & freshly ground black pepper
• Small bunch flat leaf parsley, roughly chopped

Instructions

• Heat the oil in a large saucepan and sweat the shallots until soft and translucent but not coloured at all.
• Add the chorizo, turn up the heat a little and continue frying until the chorizo and shallots are lightly caramelized.
• Add the garlic, smoked paprika and celery and fry for a further minute before pouring in the stock.
• Finally, add the drained beans and tuck in the bay leaves. Bring up to the boil and simmer steadily until the beans are soft and tender. This could take anything between an hour and an hour and a half depending on the dryness and age of the beans. Keep an eye on it and add a little cold water if it looks a bit dry at any stage.
• When the beans are cooked, stir through the flat leaf parsley and season to taste with salt and freshly ground black pepper. Serve in deep bowls scattered with a few celery leaves.

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