Winter stew of celery, chorizo and cannellini beans recipe

1. 1

   Heat the oil in a large saucepan and sweat the shallots until soft and translucent but not coloured at all.

2. 2

   Add the chorizo, turn up the heat a little and continue frying until the chorizo and shallots are lightly caramelized.

3. 3

   Add the garlic, smoked paprika and Fenland celery and fry for a further minute before pouring in the stock.

4. 4

   Finally add the drained beans and tuck in the bay leaves.

5. 5

   Bring up to the boil and simmer steadily until the beans are soft and tender.

6. 6

   This could take anything between an hour and an hour and a half depending on the dryness and age of the beans.

7. 7

   Keep an eye on it and add a little cold water if it looks a bit dry at any stage.

8. 8

   When the beans are cooked, stir through the flat leaf parsley and season to taste with salt and freshly ground black pepper.

9. 9

   Serve in deep bowls scattered with a few celery leaves.

* Per serving · 4 servings · Values may vary.