| 1 tbsp. olive oil | |
| 1 cup chopped onion | |
| 1 cup chopped carrot | |
| 2 garlic cloves, minced | |
| 2 cups cooked pinquito beans | |
| 1 cup chunky fresh salsa | |
| 1 tbsp. chopped parsley | |
| ½ cup breadcrumbs | |
| salt and pepper to taste |
This side dish is exceptionally versatile, and makes a delicious accompaniment to any grilled or roasted meats. Crunchy breadcrumbs add crunch and texture to the beans and vegetables.
| 1. | Preheat the oven to 350 degrees. |
| 2. | In a cast iron skillet, heat the olive oil over medium heat. |
| 3. | Add the onion, carrots and garlic and sauté until soft, about 8 minutes. |
| 4. | Add the pinquito beans and cook another 2 minutes. |
| 5. | Add the salsa and warm through, another 2 minutes. |
| 6. | Season with salt and pepper. |
| 7. | Use a spatula to make the top an even layer, then top evenly with breadcrumbs. |
| 8. | Put into oven and bake 40 minutes until lightly browned on top. |
| 9. | Top with parsley. |