Smoky Bean and Vegetable Pot with Braai Spice Crust

In a small bowl, combine smoked-paprika, cumin, cayenne, salt, and black-pepper. Mix thoroughly and set aside.

Dice the yellow-onion. Mince the garlic cloves. Peel and dice the carrots into 1cm cubes. Peel and dice the potatoes into 2cm cubes.

Heat olive-oil in a large cast iron pot over medium braai coals until the oil shimmers, about 2 minutes.

Add the diced onion to the pot. Cook, stirring occasionally, for 10-12 minutes until softened and golden-brown at the edges.

Add the minced garlic and cook for 1 minute until fragrant.

Sprinkle half of the braai spice rub over the onions and garlic. Stir to coat evenly.

Add the diced carrots, potatoes, tomato-sauce, and chicken-broth to the pot. Stir to combine.

Drain and rinse the pinto-beans, then add them to the pot. Stir in the remaining braai spice rub and honey.

Bring the mixture to a gentle simmer over the braai coals. Cover and cook for 20-25 minutes, stirring occasionally, until the carrots and potatoes are tender and the beans are heated through.

In a bowl, combine breadcrumbs, grated cheddar-cheese, and chopped parsley. Drizzle with 1 tbsp olive-oil and mix until the crumbs are evenly coated and clumping slightly.

Remove the lid from the bean pot. Evenly distribute the cheese crust mixture over the surface of the bean pot.

Move the pot to a higher position over the braai coals or reduce heat to low. Cook uncovered for 8-10 minutes, until the crust is deeply golden and the cheese is melted and bubbling at the edges.

Remove from heat and let the pot rest for 5 minutes before serving, allowing the flavors to settle.