I like to make this “Celery, Mushroom and white bean stew” recipe when I crave for a good hearty stew. It’s easy to make and delicious, making this stew ideal meal for both lunch and dinner.
The smell and taste of my mom’s Celery Stew is one that has been with me since I was a small child. Although, her version does not include mushroom and white bean and instead has meat as the main protein, however, I must point out that the star of this recipe is the celery.
Celery is not only a good low calorie food that provides dietary fiber, but also helps in lowering blood pressure and reducing the risk of cancer. In addition, celery’s high percentage of water can prevent dehydration, and reduce bloating.
Useful Tips for making this “Celery, Mushroom and white bean Stew”
For this recipe, I’ve used both the celery stalk and the leaves. When buying celery, remember that, the leaves of the celery should be fresh and crisp and the celery stalks should snap when bent.
Instead of buying canned beans, cook your own. Cooked, dried beans provide a substantial amount of fiber and protein as well as vitamins and minerals. Preparing dried white beans is easy, but it takes a little time, so cook them a day or two in advance. Once they’re cooked, the beans keep in the refrigerator for five days, and in the freezer, they’ll keep for several months. Just remember, dried beans will not soften if cooked in salted water. Do not add any salt until the beans are soft. Alternatively, you may use a canned white beans instead.
This “Celery, Mushroom and white bean Stew” tastes even better the following day as the stew has time to mature and become consistent in flavor. The Stew keeps nicely in the fridge for up to three days. Leftovers can be kept in freezer for another two weeks.
Serve the stew with steamed rice and cucumber yogurt salad on the side.
- 400g dried white beans
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 130g spring onions, chopped into small pieces
- 3 cloves of garlic, minced
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- 250g mushroom, stem removed and chopped into small pieces
- 800g fresh celery, stalk cut into 1cm and leaves roughly chopped
- 1 liter (4 cups) vegetable stock
- 400g (1can) organic chopped tomatoes
- 1 tablespoon organic tomato paste
- 1¼ teaspoons dried mint
- Salt and freshly ground black pepper to taste.
- Juice of a half lemon or more to taste.
- For the beans, rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight. Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them. Bring the beans to a boil, then cover and simmer them gently for 30 - 40 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 20 minutes. once cooked drain and set aside.
- On a medium-low heat, in a large pot, heat the olive oil. Add the onion and sauté until slightly soft. Add spring onions and garlic and sauté for another minute.
- Stir in turmeric and cumin powder and cook for another 2 minutes or until the spices are fragrant.
- Next, add the mushrooms and cook for another 2 minutes stirring occasionally. Now increase the heat to medium – high and add the chopped celery stalk. Cook for 10 minutes while stirring few times.
- Now add the cooked white beans and cook for further 5 minutes.
- Pour in the vegetable stock, and bring to boil. Reduce the heat to medium-low and add the celery leaves to the mixture and cook for further 2 minutes.
- Now it’s time to add the chopped tomatoes, tomatoes paste and dried mint. Season well with salt and pepper to taste. Cook with lid half covered for about 45 to 50 minutes on low heat until the beans are well cooked and the stew has thickened.
- At the last 5 minutes of the cooking, add the lemon juice and adjust the seasoning to your taste.
- Transfer to the serving bowl and serve with steamed rice and cucumber yogurt salad.
This Stew tastes even better the following day as the stew has time to mature and become consistent in flavor.
The Stew keeps nicely in the fridge for up to three days. Leftovers can be kept in freezer for another two weeks.
The cooking hour in this recipe does not include the cooking time for the beans.