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.