4 Tenderstem broccoli stems
3 celery sticks, diced
½ fennel bulb, trimmed and diced
2 fennel bulbs, trimmed and thinly sliced
3 garlic cloves, chopped
1 garlic clove, finely chopped
1 onion, diced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
2 fresh thyme sprigs
1 handful small white pinto beans or haricot beans, soaked if dried
1 bay leaf
salt and freshly ground black pepper
1 tbsp olive oil
olive oil, to cover
2 tbsp olive oil
1-2 tbsp sherry vinegar
500ml/18fl oz vegetable stock, plus extra if needed
50²µ/1¾´Ç³ú butter
3 fresh chorizo sausages, chopped
2 fresh chorizo slices (from the skin), broken into small pieces