Middle Eastern Spiced Lamb and Pinto Bean Breakfast Hash

Heat the walnut oil in a heavy-bottomed skillet over medium-high heat.

Add the finely cubed lamb shoulder and sear until deeply browned and fragrant.

Add the thinly sliced fennel and sauté until softened and translucent, about 4 minutes.

Stir in the ground cumin, allowing the spices to toast in the fat until aromatic.

Pour in the roasted heirloom tomato soup and bring to a gentle simmer.

Fold in the pre-cooked pinto beans, allowing them to absorb the juices and thicken into a rustic, hearty texture.

Deglaze the pan with the rice vinegar, which cuts through the richness of the lamb.

Cook for another 3 minutes until the liquid has reduced to a thick glaze that coats the beans and meat.

Plate immediately in a wide bowl, garnishing with extra fresh fennel fronds if available.

Serve hot, enjoying the balance of savory lamb, earthy beans, and bright acidic notes.