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Preheat the oven to 325°F. Heat oil in a large pot. Add celery, onion and garlic. Cook over medium heat, stirring occasionally, until softened, 8-10 minutes. Rinse and drain beans. Add all the rest of the ingredients to the pot and mix well. Bring to the boil. Transfer to oven-proof dish if necessary. Cover and bake for 75-90 minutes or until bubbly and thickened. Slow cooker: Heat on Low for 6-8 hours.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization