We tried this recipe: https://cooking.nytimes.com/recipes/1012634-white-beans-with-celery Our modifications: first, we used no-salt canned cannellini (4 x 13.4 oz quattro-carton), which we rinsed and drained in lieu of soaking and cooking dried white beans. For the bean draining liquid, we used a mix of water and some of the liquid captured while rinsing the beans; we did not use the bean liquidy from the cartons. Second, for 5 cups celery, we used an entire small head of celery, diced. Third, we sautéed the celery and garlic in a stainless steel low-walled, oven-proof Dutch oven, which we used for the remainder of cooking. (Jan. 2018)
Note: We found this a bit bland. We added some dried Greek oregano and crushed red pepper (about ½ tsp each) at the end, but the next time we will add the seasonings before the stew bakes.
Cooking Adventures 