Spicy bean hotpot with crispy potato topping

INGREDIENTS

1 tbsp

oil

medium onion, (thinly sliced)

3 cloves

garlic, (minced)

carrots, (diced)

bell pepper, (diced (I used yellow))

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

medium potatoes, (sliced)

1/2 tbsp

olive oil

2 tbsp

grated cheddar cheese ((omit for a vegan recipe))