In a bowl, soak 1 cup of pinto beans in 4 cups of water for 6-8 hours or overnight. After soaking, rinse and drain the beans and set aside.
Preheat the oven to 200°C (fan forced). Prick potatoes all over with a fork and bake on a tray in the oven for 50-60 minutes until tender.
While the potatoes are baking, prepare the bean filling. In a large fry pan, heat oil and gently sauté onion for 5-6 minutes until lightly golden. Add capsicum and fry for 2-3 minutes, then add garlic and fry for another minute. Add crushed tomatoes, vegetable stock (or water), soaked beans and bring to the boil. Then lower heat and simmer with the lid on for 35 minutes. Remove lid and continue to simmer for another 10 minutes until the beans are cooked through and the sauce has reduced. Season with salt and pepper.
Cut each potato lengthwise. Top with a large scoopful of pinto bean filling. Serve with Shredded cheese and parsley.