You guys seem to love hearty, home-style cooking as much as I do. Some of the most popular recipes on this blog are my very veggie lentil bake, creamy three bean stew, veggie burrito bowls... all amazing comfort food, but with lots of goodness and plenty of veg mixed in too. So I hope you like this spicy bean hotpot! It's the ultimate comfort food.
One of the best things about this spicy bean hotpot is that although it's comfort food, it's actually pretty healthy comfort food. The hotpot itself is made with lots of veggies, beans, and plenty of spice, and it's topped with a layer of crispy potatoes, which are high in fibre and low in fat (I did add a teeeeeny bit of cheese on top, but what's the point of living if you can't have a bit of cheese on your potatoes?). Potatoes are also a great source of potassium - more than in the same weight of bananas!
I use potatoes as a side dish all the time (potato wedges, jacket potatoes, even fancy things like chateau potatoes), but I do like working them into the main part of my meal sometimes too. Potatoes are so versatile, and can be used in so many ways - it seems a shame to always relegate them to the side of the meal.
The Potatoes: More Than A Bit On The Side campaign aims to help potatoes be the star of the show more often, and they're definitely one of the stars of this spicy bean hotpot. Don't get me wrong, the bean stew itself is delicious too, but let's face it - crispy, cheesy potatoes are definitely going to be the best part of any meal.
As with any hotpot or casserole, this spicy bean hotpot does require a bit of time in the oven - about an hour to fully cook and crisp up the potatoes. It's worth it, though - and it's mostly hands-off time, so you can go and put your feet up (what's everyone binge watching on Netflix at the moment?!). Or, if you're a bit pushed for time, just parboil the potatoes first. You could even prepare the bean stew in advance and then just bake it with the potatoes on top when you're ready.
If you're as big a fan of potatoes as I am, you can find plenty more potato recipe ideas on the Potatoes: More Than A Bit On The Side website. In the meantime, enjoy my spicy bean hotpot!
Spicy bean hotpot with crispy potato topping
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Print Pin CommentIngredients
- 1 tablespoon oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced (I used yellow)
- 5 medium mushrooms, sliced or diced
- 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 400 g tin pinto beans, drained (240g, or ~ 1 ¼ cups, when drained)
- 400 g tinned tomatoes (~ 1 ⅓ cups)
- 1 tablespoon hot sauce
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne chilli pepper (adjust to preference)
- Few sprigs fresh parsley, chopped
- Salt
- Black pepper
- 2 medium potatoes, sliced
- ½ tablespoon olive oil
- 2 tablespoon grated cheddar cheese (omit for a vegan recipe)
Instructions
- Heat a dash of oil in a large saucepan, and add the onion, garlic, carrot, pepper and mushrooms. Cook over a medium heat for 5-10 minutes, stirring regularly, until the vegetables are mostly soft (the carrots will still have some crunch to them).
- Add the two kinds of beans and the tin of chopped tomatoes, along with the hot sauce and spices. Mix well, and bring to a simmer. Allow to cook for another 5-10 minutes, until the mixture has thickened and reached your desired consistency (you can add a dash of water back in if it's thickened too much).
- Add the chopped parsley and plenty of salt and pepper, and transfer the bean stew to a suitable casserole dish.
- Add the sliced potatoes in a single layer on top of the bean stew. Drizzle lightly with olive oil, and sprinkle with a little grated cheese.
- Cover the dish with a lid or some silver foil, and bake for 30 minutes at 190°C (Gas Mark 5 / 375°F). Then remove the cover, and return to the oven for a further 30 minutes, or until the potatoes are soft, and have become golden brown and crispy.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe.
Got a few potatoes left over? Throw them in my vegetarian Irish stew!
Charlotte Burke says
Just joined your group. Looking forward to trying your recipes - they look yummy!
Becca @ Easy Cheesy Vegetarian says
Thanks Charlotte, glad to have you! I hope you find plenty to inspire you :)
Kerry says
This recipe was deeeelicious! I'm glad I found your website because I've finally found many uses for the bag of black beans I've had lurking in my cupboard for months! I'll definitely be making this again and look forward to trying out some of your other recipes too! Cheers!
Becca @ Easy Cheesy Vegetarian says
Thanks so much Kerry! Glad I could inspire you! :D You've probably already seen this, but just in case not: https://www.easycheesyvegetarian.com/60-vegetarian-black-bean-recipes/
Suzy says
This dish was great! But I agree that it's definitely more than 3 servings. I'll reduce it next time and maybe only use 1 can of beans. The flavors were great; even husband commented on how good it was. My potatoes didn't crisp though :( I made the whole thing in my dutch oven and topped with vegan parm. Will definitely be making this again.
Becca @ Easy Cheesy Vegetarian says
Haha maybe I have a bigger appetite than some people! I bet the leftovers would freeze ok if you make the full batch! I'm surprised your potatoes didn't crisp up, did you have the pot uncovered in the oven?
Stephanie says
This was yummy but definitely serves more than 3! Plenty left over for another day
Becca @ Amuse Your Bouche says
Haha yes we like generous portions in my house. It should reheat easily! :)
Anne says
Made this today. Used sweet potato slices instead of normal potatoes. This enabled me to prepare everything in advance and just turn the oven on an hour before my husband came in from work. It was lovely and tasty, a new regular! Served it with red cabbage cooked in the slow cooker.
Becca @ Amuse Your Bouche says
Thanks Anne, so glad you liked it! :)