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4.67 from 6 votes

Spicy bean hotpot with crispy potato topping

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 3 people
Author: Becca Heyes


  • 1 tbsp 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 1/4 cups, when drained)
  • 400 g tin pinto beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 1 tbsp hot sauce
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne chilli pepper (adjust to preference)
  • Few sprigs fresh parsley, chopped
  • Salt
  • Black pepper
  • 2 medium potatoes, sliced
  • 1/2 tbsp olive oil
  • 2 tbsp grated cheddar cheese (omit for a vegan recipe)


  • 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.