White Beans With Celery Recipe (2024)

This is excellent comfort food. I made it just as recommended. Next time I might add a bit less liquid since it was very soupy when it finished cooking. Anyone who wants to have a good repertoire of economical dinner dishes might want to consider this undramatic but very tasty dish.

My Italian mother-in-law used to make this without any tomato, but heavy on the black pepper. It was great. I'll try it again with the tomato flavor. Nice to be reminded.

Simple and delicious. I used canned white beans and miso broth, and skipped the oven (instead simmered for about 10 minutes on the stove).

This is a super-rewarding recipe, one of those that tastes like more than the sum of its parts. I used two cans of cannellini beans instead of dried, and about a cup of home-roasted mini-San Marzano tomatoes instead of tomato sauce. For liquid, I used the bean liquid and some chicken broth. I was afraid the dish would be bland, so I offered some grated Parmesan-Reggiano with it--good, but totally unnecessary! The dish was perfect without it. Don't forget the lemon juice at the end.

If you use canned beans, 1/2 lb dried beans is about 2 or 2 1/2 cans (14-oz). In which case, there is no need to bake for an hour; just long enough to heat through.

Hot from the oven, the dish is quite juicy, almost soupy. Delicious with lots of black pepper stirred in before serving. Great combination with the celery and leaves, as they add fresh texture and flavor to the more traditional white beans.

This is one of those recipes that have grown on me. Though my first tastes were not so positive, I found that I enjoyed my bowl of beans for lunch today. If you like cooked celery, you probably will enjoy this preparation that is quite easy, healthy and quick to make.

Grateful for the comments. Sautéed the celery with some fennel and herbs de Provence. Added to the beans, which had simmered in vegetable broth, rather than heating in oven. Added tomato paste without diluting. Delicious.

In the photo, parsley (looking fresh and green) appears to be sprinkled over the top just before serving. That's what I did.

This recipe is my favorite way to use up leftover celery. I've used canned beans and dry beans. I follow the recipe pretty closely, but I double the tomato paste and add lots of fresh cracked black pepper. One of my fave dishes to stash in the freezer.

Simply glorious! This is THE best thing I have made while staying at home. A perfect marriage of ingredients that was healthy and simple to prepare. An absolute stunner. Cannot wait to make this again.

At the end. in all Greek dishes the lemon is the last thing added, typically right before serving.

This was fantastic. I added a pinch of cayenne and chili flakes, as well as a little sweet paprika. I also added some Spanish chorizo links when I baked it. My adjustments didn’t change the main flavor of the dish by much, and the chorizo was a nice addition. I will definitely keep this dish in rotation!

I love celery and I love this recipe. I used 1 can of beans, cut everything but the tomato paste in half, and used 1 1/2 cups vegetable broth; simmered until the celery was tender. Some pita and a little feta would make a nice accompaniment; next time!

Two things: I don’t write reviews and I don’t like celery. I have skipped celery in certain recipes because I didn’t want to throw out the remaining stalks…never again. I’ll make this every time. Thank you for this.

Made in the instapot: Par-cooked rinsed, unsoaked cannellini beans with 1/4 tsp baking soda and 1 tsp salt for 5 mins on high pressure. Rinse. Then, briefly sauté the celery and garlic in evoo, before adding all other ingredients (used diced canned tomatoes) and cooking on high pressure for 20 minutes.

I made it with canned cannellini beans (260 grams, drained) and had to sub in some chopped fennel for about a cup of the celery. I let it cook in the oven the full time, for flavor, even though the beans didn’t need to be softened.The lemon juice squeezed on each serving really gives this recipe its finished character. I would say this recipe serves six.

I've made this several times. I prefer the celery softer so I cook it until it is tender before baking. I add the parsley as garnish at the end. I have also added some chopped greens that I wanted to use up.

Made as instructed and added a small bunch of chopped dinosaur kale. Perfect!

This is simple yet mighty! Before I tasted it I was worried that it would need meat or starch to make it substantial enough for a dinner. I was pleasantly surprised to find that it’s hearty and comforting all on its own! Great weeknight dinner if you prep the celery and beans ahead of time.

This is absolute comfort food! After reading the notes, I added 1T Herbes de Provence, 1T Better Than Boullion (chicken), an extra clove of garlic & extra fresh parsley. I will definitely be making this again in the future. Deliciously a side or main course.

I made this per the directions and it was super bland and way too much undercooked celery. I should have doctored it up I guess? And maybe initially cooked the celery longer than a few minutes. But don’t think I’ll try again.

Cooked 6 oz of pork shoulder in a broth to cover, of water and 2 tbs red miso for 2 hr until pulled apart. Added to the sauted celery onion and garlic (no tomato) with two cans of cannelloni beans .Brought to boil, then into a 350* over for 40 minutes, the last 12 min. uncovered. Was tasty.

I improvised on this idea using fennel instead of celery, a can of white beans, then added a whole can of diced tomato, a splash of rose, some chicken broth, fennel seeds, red pepper - after sautéing the fennel and garlic, add canned beans, tomato, wine, broth - bring to a boil, cover and reduce to simmer 30 min.

This was fantastic. I added a pinch of cayenne and chili flakes, as well as a little sweet paprika. I also added some Spanish chorizo links when I baked it. My adjustments didn’t change the main flavor of the dish by much, and the chorizo was a nice addition. I will definitely keep this dish in rotation!

Added sausage

Made with a pound of homemade white limas. Doubled. Cooked on stovetop and added more water than called for. Costco had beautiful organic celery stalks, no leaves, so added parsley at the end. Added a half an onion in sautéing stage. Very good.

This came out great, but I added a lot of spices, as I was surprised not to see any in the recipe - red and black pepper, red pepper flakes, a mix of Italian spices. I, also, chopped fresh tomatoes and added very little tomato paste.