Cozy Vegan One-Pot Meal | Pinto Beans Hot Pot
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2-3
servingsPrep time
15
minutesCooking time
1
hour20
minutesSlow-simmered pinto beans are cooked with vegetables and red miso, then topped with sliced potatoes brushed in chilli oil and baked until golden. This cozy one-pot vegan recipe is perfect for relaxing evenings, mindful cooking, and plant-based comfort food lovers.
Ingredients
1 shallot, peeled and finely chopped
70g celery, chopped
3 garlic cloves, peeled and grated
200g carrot, peeled and chopped
170g chestnut mushrooms, chopped
130g dried pinto beans, washed
500 ml water
1 tbsp red miso paste
520g potatoes, peeled and thinly sliced
1/2 tsp chilli cayenne
Olive oil
Sea salt flakes
Ground black pepper
Parsley, finely chopped (for garnish)
Directions
- Heat an oven-proof sauté pan over medium heat with a drizzle of olive oil. Add the shallot, garlic, celery, and carrot. Sauté until soft and fragrant.
- Add the mushrooms and cook until softened. Stir in the pinto beans, then pour in the water. Bring to a boil.
- Add the red miso paste and stir until fully dissolved. Reduce the heat to low, cover with a lid, and simmer gently for about 45 minutes, or until the beans are tender.
- Meanwhile, soak the sliced potatoes in water to prevent browning.
- Mix the chilli cayenne with a small amount of olive oil and set aside.
- If the stew becomes too dry during cooking, add a little potato soaking water and stir well to prevent sticking. Season the beans with sea salt flakes and ground black pepper. Stir in some chopped parsley.
- Arrange the sliced potatoes on top of the beans. Sprinkle with sea salt flakes and brush evenly with the chilli oil.
- Transfer the pan to a preheated oven at 200°C (fan) and bake for about 30 minutes, or until the potatoes are fully cooked and golden.
- Finish with ground black pepper and a sprinkle of chopped parsley. Serve warm.
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