The hearty stew of celery, chorizo and cannellini beans is idea for satisfying family and friends on a cold autumn evening

  • 1hr 30
  • 4-6
  • Medium

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 Fenland 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

Method

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 Fenland 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.

About The Author

Yorkshire Food & Drink

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments