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Spicy Bean Hotpot with Crispy Potato Topping
Ingredients
  • 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)
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