Print Recipe

Winter Stew Of Celery, Chorizo And Cannellini Beans

This warming dish is ideal for filling lots of hungry tummies before the main event.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Servings: 4
Author: Love Celery


  • 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


  • 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.