Step 1

Pour the beans into a large pot and cover with water. Cover and soak for 8 hours or overnight. Drain and rinse and set aside.

Step 2

Wipe out the pot used to soak the beans. Heat 1 tablespoon avocado oil over medium-high heat. Once hot, add the onion and celery and cook for 7-8 minutes until they just begin to soften.

Step 3

Add the garlic and cook for 45 seconds until fragrant.

Step 4

Melt 2 tablespoons of butter into the aromatics. Add the thyme, smoked paprika, and crushed red pepper and cook for 45 seconds until fragrant.

Step 5

Add the dry beans and toss to coat—season with salt and pepper. Start with 1/2 teaspoon of salt to start and add more as desired. The stock will reduce and become saltier as it cooks.

Step 6

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour until the beans are tender. Taste and season again to your preferences. Add more stock as necessary if the liquid evaporates too quickly.

Step 7

Once the beans are tender, cook the mushrooms. Heat the remaining avocado oil and the butter in a skillet over medium heat. Once the butter is frothy, add the mushrooms and cook, occasionally flipping, for 8-12 minutes until they turn golden brown and crisp up around the edges. Season lightly with salt.

Step 8

Divide the stew between bowls and garnish with celery leaves, parsley, and shaved manchego. Spoon the mushrooms on top of each dish. Enjoy!