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Winter Stew of Fenland Celery, Chorizo and

Cannellini Beans, serves 4-6

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

MAKING CARBS COUNT

Recipe from www.fenlandcelery.com

Method

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

Fenland 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,season

to taste with salt and freshly ground

black pepper. Serve in deep bowls

scattered with a few celery leaves.

Carb count

Total carbs 240g as there are carbs in

the beans as well as the sweet potato.

If served as four portions they would be

60g each, if six portions then 40g each.

Index

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  40. Desang Diabetes Magazine, free online diabetes magazine

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