Breton Braised Flageolets and Celery

This is a dead simple recipe passed to me by my Breton French teacher. Almost instant and full of flavour.

For four

• 3 sticks of celery, string removed
• Three fifths of a brick of butter/150g/5 oz butter
• 6 banana shallots, peeled and quartered
• 4 fat cloves of garlic, crushed with 1 tbsp smoked salt
• 160 ml/⅔ cup marsala
• 2 x 400g/14 oz tins of flageolet beans, drained
• 3 tbsp crème fraîche
• Indonesian long pepper

1. Melt the butter gently in a medium-sized saucepan
2. Meanwhile cut the celery across the stalk and add to the butter
3. Add the shallots and the garlic
4. Add the marsala, beans, and crème fraîche and bring to the boil
5. Add the pepper