Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is a warm, rustic dish filled with tender summer squash, pinto beans, basil, Parmesan, and savory broth. Perfect for a leisurely lunch or light summer meal with plenty of crusty bread for dipping.

Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

During the summer, my husband and I naturally gravitate toward what I like to call Mediterranean Lunch Plates—simple, hearty dishes that fall somewhere between an appetizer and a full meal. They're the kind of recipes that invite you to slow down, gather around the table with a slice of good bread, and enjoy an unhurried lunch filled with good conversation. They aren't complicated, but they always feel special.

This Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough is exactly that kind of meal. Tender zucchini and yellow squash are gently simmered with sweet shallots, garlic, fresh basil, Parmesan, and pinto beans in a light, flavorful broth that's just begging to be soaked up with toasted sourdough. I love serving it in a large pie plate, where all of those delicious juices collect around the vegetables and beans, making it perfect for dipping every last piece of bread.

I also think beans deserve a little more attention in everyday cooking. They're an inexpensive, satisfying source of both protein and fiber, and they have a wonderful way of turning a vegetable-forward dish into something that's hearty enough to keep you full without feeling heavy. Here, the pinto beans blend beautifully with the summer squash, adding substance while letting the fresh herbs and Parmesan shine.

Best of all, everything comes together on the stovetop, making it a wonderful choice for warm summer days when turning on the oven is the last thing you want to do. It's simple, rustic, and exactly the kind of meal that reminds me to slow down and enjoy both the food and the company around the table.

Enjoy!

-- Ingredients

Every ingredient in this skillet has a purpose, and together they create a simple lunch that's hearty, satisfying, and full of fresh Mediterranean-inspired flavor.

Zucchini - Tender zucchini is one of the stars of this dish. Giving it a quick sear before simmering brings out its natural sweetness while adding beautiful golden edges.

Yellow Squash - Yellow squash adds a second layer of summer flavor and a pop of color that makes the finished skillet feel bright and inviting.

Olive Oil - A good-quality extra virgin olive oil lays the foundation for the entire recipe, helping the vegetables caramelize while adding rich Mediterranean flavor.

Shallot - Shallots become wonderfully sweet as they cook, creating a delicate flavor that blends beautifully with the garlic and herbs.

Garlic - Fresh garlic adds warmth and depth without overpowering the other ingredients.

Pinto Beans - One of the most underrated pantry staples, pinto beans are packed with protein and fiber, making this vegetable-forward dish hearty enough for lunch while keeping it light and satisfying.

Fresh Basil - Fresh basil adds a bright, fragrant finish that tastes like summer and brings all of the flavors together.

Parmesan Cheese - Rather than melting into a creamy sauce, the Parmesan softens into little savory pockets throughout the broth, adding richness and bursts of salty flavor in every spoonful.

Chicken Broth - Chicken broth creates the light, flavorful base that ties everything together and gives you plenty of delicious juices for dipping toasted bread.

Crushed Red Pepper Flakes - Just a touch of crushed red pepper adds gentle warmth without making the dish overly spicy.

Toasted Sourdough - Don't skip the sourdough! Crisp, toasted slices are perfect for scooping up the vegetables, beans, and every last bit of the flavorful broth.

-- Equipment 

Here's the equipment you will need to make this dish.

• Large skillet
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Large shallow serving bowl or pie plate
• Toaster or grill pan for the sourdough

My Go-To's

These are the items I rely on.

• Large skillet - my 12" skillet is a workhorse in my kitchen
• Large shallow serving bowl or pie plate - I use my pie plate as a vessel all the time.  It's not just for making pies!

-- Let's Make It Together

Everything comes together in one skillet, making this an easy recipe for warm summer afternoons. Start by giving the zucchini and yellow squash a good sear until they're lightly golden. That little bit of caramelization adds wonderful flavor and helps the squash hold its shape.

Once the squash is set aside, sauté the shallots until they're soft and sweet before stirring in the garlic. Add the squash back to the skillet along with the chicken broth, fresh basil, Parmesan, and red pepper flakes, then gently stir everything together. Finally, fold in the pinto beans and let the mixture simmer just long enough for the flavors to come together.

Serve it warm in a large shallow bowl or pie plate with plenty of toasted sourdough on the side. Don't be surprised if everyone reaches for one more piece of bread to soak up the flavorful broth—it may be the best part.

-- Perfecting the Cooking Process

The key to this recipe is allowing the squash to develop a little color before adding the broth. Those golden edges create deeper flavor while keeping the vegetables from becoming too soft during simmering. The Parmesan won't melt into a smooth sauce—instead, it creates little savory bites throughout the broth, adding richness without making the dish heavy.

-- Add Your Touch

This recipe is wonderfully flexible, making it easy to adapt with whatever you have on hand. Think of it as a starting point and don't be afraid to make it your own.

• Substitute cannellini or butter beans for the pinto beans.
• Add baby spinach during the last few minutes of cooking.
• Top with crumbled feta instead of Parmesan.
• Finish with toasted pine nuts for extra crunch.
• Add grilled chicken for a heartier dinner. 

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Mediterranean-Inspired Recipes

If you enjoy fresh ingredients, rustic flavors, and meals that are simple enough for everyday cooking, here are a few more Mediterranean-inspired recipes to explore.

Mediterranean Quinoa Salad 

Easy Greek Style Turkey Burgers

Marinated Cherry Tomatoes & Angel Hair Pasta

Summer-Fresh Crispy Gnocchi with Burst Tomatoes

More Summer Favorites

Summer cooking doesn't have to be complicated. Some of my favorite recipes celebrate the season with fresh vegetables, simple ingredients, and plenty of opportunities to gather around the table. Here are a few more recipes perfect for warm-weather meals.

Grilled Flank Steak with Salsa Rossa Picante & Crispy Roasted Potatoes

Bacon Cheddar Ranch Burgers

Eggplant & Chicken Sandwiches

From My Kitchen to Yours

Some of my favorite weekends are the ones where lunch isn't rushed. A simple dish in the center of the table, plenty of toasted bread, and time to linger over good conversation—that's what inspired this recipe. I hope it becomes one of those meals you return to whenever you want to slow down, savor the season, and enjoy the simple pleasure of sharing good food.

Before You Start

Why should I brown the squash first?
Browning gives the squash a deeper, sweeter flavor and helps it hold its shape while simmering.

Can I use a different bean?
Absolutely! Cannellini, butter beans, or Great Northern beans all work beautifully.

Is this served as a meal or an appetizer?
It's somewhere in between—that's exactly why I love it. Served with toasted sourdough, it's hearty enough for a leisurely lunch but also works beautifully as part of a larger mezze-style spread.

Can I make this vegetarian?
Yes. Simply substitute vegetable broth for the chicken broth.

Can I make it ahead?
The flavors become even better after a few hours in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed.

Cozy Pinto Bean Soup (An Easy Weeknight Favorite)

A cozy pinto bean soup made with smoky spices, fire-roasted tomatoes, and lime. This easy weeknight recipe is hearty, comforting, and perfect for chilly evenings at home.

 

Cozy Pinto Bean Soup (An Easy Weeknight Favorite)

I love soup nights.  They remind me of chilly nights, the kind where you're wearing a pair of cozy socks, and a throw blanket with your favorite binge show.  But a lot of time soups take some time and effort to make, and making them on a weeknight doesn't always fit my plans.  This pinto bean soup solves all my weeknight problems.  With the help of canned beans you can have a wonderfully cozy and filling soup ready and on the table in about 40 minutes.  

This is an hearty and delicious soup without being complicated. It starts with onions and garlic, builds with warm spices, and simmers into something that feels far more special than the short ingredient list suggests.

It’s filling without being heavy, slightly smoky, and very comforting . Plus the leftover the next day are even better.  This is the kind of recipe you'll come back to again and again when the weather cools down and weeknights get busy.

Enjoy!

Ingredients

This soup comes together with simple, everyday ingredients:

• Olive oil

• Onion - White, yellow, or red onion work well.

• Garlic

• Ancho chili powder - has a mild, slightly sweet, smoky flavor. It adds warmth and depth to soups and stews without making them spicy.  Regular chili powder will work as well.

• Ground cumin

• Smoked paprika - provides a deep, smoky flavor. It adds richness and warmth to soups and stews without adding heat.  Regular paprika will work as well but won't be as smoky.

• Ground coriander - this comes from dried cilantro seeds and has a light, citrusy, slightly floral flavor. It brightens savory dishes and helps balance smoky, warm spices.

• Dried oregano

• Chicken broth - You can also use vegetable broth if you prefer.

• Pinto beans

• Fire-roasted diced tomatoes - Regular diced tomatoes will work as well.

• Lime juice

• Salt and black pepper

Together, these create a warm, smoky, deeply satisfying base without needing anything fancy.

-- Let’s Make It Together

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and lightly golden.

Stir in the garlic and spices and let them bloom briefly — this is where the soup starts to smell amazing.

Pour in the chicken broth, pinto beans, and tomatoes, then bring everything to a gentle boil. Lower the heat, cover, and let it simmer until the flavors come together.

Blend part of the soup until creamy while leaving some texture. (An immersion blender or regular blender both work.) Finish with lime juice, season to taste, and garnish before serving.

-- Perfecting the Cooking Process

The secret to this soup’s depth is letting the spices cook briefly in oil before adding liquid. This step wakes up their flavor and creates a richer, more balanced base. Don’t rush it — even 30 seconds makes a noticeable difference in the final taste.

-- Add Your Touch

This soup is easy to customize. Add shredded chicken for extra protein, stir in corn for sweetness, or top with avocado and tortilla strips. If you like heat, a pinch of cayenne or diced jalapeño works beautifully here.

Make it yours — that’s part of the fun.

If you love cozy, comforting meals like this, you might also enjoy The Pot Roast My Mom Always Made or Baked Ranch Chicken for Two. They’re both simple, dependable recipes that make weeknight dinners feel a little more special — without extra work.

Before You Start

• An immersion blender makes this recipe easy, but a regular blender works too

• Blend in batches if using a standard blender

• Adjust thickness with extra broth if needed

• This soup thickens as it sits

• Store leftovers in the fridge for up to 4 days

 

 

 

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

 

Make a hearty, flavorful Beef Barbacoa Bowl with simple convenience ingredients. Easy, wholesome, and perfect for busy nights—no real cooking required.

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

Starting a new position at work has been exciting… and exhausting. By the time I'm through for the day, my brain is done and my energy is already spent. But the question still stands: How do you get a hearty, healthy, satisfying meal on the table—one flavorful enough to keep a hungry husband happy—without actually cooking?

For tonight, the answer leaned toward our love of Mexican flavors. They’re bold, comforting, and they turn even the simplest “heat and go” ingredients into something that tastes intentional. And thankfully, grocery stores are filled with convenience items that are genuinely wholesome—things that help you avoid the fast-food trap without asking for more time or effort than you’ve got left at the end of the day.

That’s exactly how this Beef Barbacoa Bowl came to life. The base of this bowl calls for rice—nothing fancy. I used leftover rice from a previous meal, but you can easily grab pre-cooked rice from the grocery store or make your own if you prefer. From there, everything layers together effortlessly: tender, richly seasoned purchased barbacoa, warm beans, smoky fire-roasted corn, melty cheese, bright salsa, and juicy cherry tomatoes.

It’s a bowl that feels layered, vibrant, and deeply satisfying. The kind of meal where you take that first bite, pause, and think, Oh wow—this is good. And the best part? You can pull it together in minutes. No measuring. No chopping. No fuss. Just a few well-chosen grocery store shortcuts transforming into a bowl worth craving.

Enjoy!

What Ingredients Do I Need?

• Beef Barbacoa – The star of the bowl; tender, flavorful, and ready-made for convenience. I chose the Del Real brand.

• Rice – Acts as the hearty base; leftover, pre-cooked, or freshly made all work.

• Pinto Beans – Creamy and protein-packed, they balance the flavors in every bite.

• Fire-Roasted Corn – Adds a smoky-sweet pop and some texture. I chose a frozen brand.

• Salsa – Brings brightness, acidity, and a little spice. Choose your favorite level of heat.

• Shredded Cheese – Cheddar, Monterey Jack, or Cotija add richness and melty goodness.

• Cherry Tomatoes – Fresh, juicy, and slightly tangy to lighten the bowl.

• Optional Toppings – Avocado, lime wedges, cilantro, sour cream, or hot sauce to customize. I crunched up a few tortilla chips.

Substitutions and Variations

Substitutions

• Beef Barbacoa: Can swap for rotisserie chicken, carnitas, or even a plant-based protein for a vegetarian option.

• Rice: Try brown or Mexican rice, or go green with salad greens as a base, for a lighter option.

• Beans: Black beans, kidney beans, or chickpeas work just as well.

Variations

• Spicy Tex-Mex: Add pickled jalapeños, chipotle salsa, and a squeeze of lime for heat.

• Southwest Veggie: Swap barbacoa for roasted sweet potatoes and black beans; keep the corn, cheese, and salsa.

Kitchen Notes & Tips

• Use leftover rice when possible—saves time and reduces waste.

• Heat convenience ingredients gently; overcooking can dry out beans or corn.

• Assemble bowls just before serving for the freshest textures.

• Section ingredients for visual appeal—rice first, the place beans, corn, barbacoa and tomatoes around the rice, then add toppings.

• Store components separately if prepping ahead to keep flavors bright and textures intact.

       Set the Mood       

Want to make this dinner feel extra special? Here’s how to set the mood with just a few easy touches.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇