Winter stew of chorizo, cannellini beans and celery
We’ve dug out our woolly jumpers and we’ve cranked up the heating, but we’re still feeling the chill. There’s only one thing for it – a hearty bowl of warming winter stew. This easy recipe is guaranteed to warm your cockles so have a go and get stuck in.
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 and freshly ground black pepper
Small bunch flat leaf parsley, roughly chopped
Preparation time: 15 minutes, plus soaking the beans overnight
Cooking time: Approx. 1 hour 30 minutes
- Heat the oil in a large saucepan and sweat the shallots until soft but not browned.
- 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 starts to look a little dry.
- When the beans are cooked, stir through the flat leaf parsley and season to taste with salt and freshly ground black pepper. Serve the winter stew in bowls, garnished with a few celery leaves.
Recipe courtesy of Fenland Celery