In a medium saucepan, boil about ¾ cup water and cook the carrots until crisp tender, about 3 minutes.
Drain the carrots and return to the same pan.
Add the cooked beans, olive oil, onions, cumin, salt, and pepper.
Cook over medium-low heat until bubbling and completely heated through, 4 to 5 minutes.
Stir in the parsley.