Creamy Tuscan Bean Stew for Cuisinart Europe

Recently, Cuisinart reached out to me and asked if I'd like to try their new 18-piece Non Stick Detachable Handle set. I said OF COURSE I would!

The core feature of this pot & pan set is versatility. With 3 detachable handles that simply clip on and off, you can take any of the pots and pans from the hob to the oven in an instant.

"But Grace, I can do that with my stainless steel set, what are you talking about?"

I hear you - but as this cookware is handleless in its natural state, you can stack them like bowls, saving enormous amounts of room in your kitchen!

The design is sleek and ergonomic, I love how the handles feel in your hand. As someone with a humble kitchen, space-saving is always a benefit for me.

Further than cooking, they come with airtight lids, so once your food has cooled down you can keep the leftovers in the fridge - meaning less washing up.

They asked me to make something that would illustrate this versatility, so I came up with this Creamy Tuscan Bean Stew recipe. It lies somewhere between Marry Me Chicken and Cassoulet. It's absolutely delicious - watch this video for an easy-to-follow recipe method.

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One Pot Creamy Tuscan Bean Stew

Ingredients

1 onion, finely sliced

1 red pepper, diced

1 green pepper, diced

2 cloves garlic, minced

4 sun dried tomatoes, chopped

75g mushrooms, sliced

2tsp fresh rosemary, finely chopped

2tbsp tomato puree

2tsp oregano

1tsp paprika

1-2tsp dijon mustard

350ml chicken or vegetable stock

1 tin Cannellini beans, drained

75g spinach, roughly chopped

100ml double cream

5 basil leaves, finely chopped

Fine breadcrumbs & grated parmesan to top

Method

1. In a large pan, heat a little olive oil and fry the onion on a medium heat. As they begin to soften, add both the bell peppers and cook for about 5 minutes.

2. Add the cloves of garlic and cook for a minute or so - be careful not to burn them on the bottom of the pan, keep stirring! Then add the sun dried tomato.

3. Tip in the mushrooms and cook for a minute or so, stirring frequently, until they brown and soften. Optional: add a drizzle of oil from the sun dried tomato jar now! Then add the rosemary.

4. Once the pan is fragrant and you can smell the rosemary, drop in the tomato puree to cook out for 2 minutes. Then add the oregano, paprika and dijon.

5. Cover everything with the 350ml stock - I used chicken for a richer flavour - and pour the beans in. Reduce the heat to low and cover the pot with a lid. Simmer it for around 10 minutes. At this point, remove the lid and turn the heat back up to medium-high and reduce the sauce for 5-10 minutes.

6. Finish the dish with the spinach, double cream, and parsley. Season to taste with salt and pepper.

You could stop there, but why not make it extra tasty?

7. Combine breadcrumbs and grated parmesan together. Sprinkle these over the top of your beans. Pop the pan in the oven under a high heat for about 10-15 mins, so the topping becomes golden and crunchy.

Serve it with warm, buttered bread for a real delight.