Desayuno de la Tierra: Beef and Black Bean Hash with Tomato-Basil Soffritto

Preheat a heavy-bottomed cast iron skillet over medium-high heat. Add the ground beef and brown thoroughly, breaking it apart with a wooden spoon until deep, caramelized bits form at the bottom of the pan—about 8 minutes.

Toss in the finely diced red onion and sauté until translucent and aromatic, about 3 minutes.

Add the black beans and diced Roma tomatoes to the skillet. Allow the tomatoes to break down and release their juices, deglazing the pan with the moisture.

Stir in the Pomodorina sauce to bloom the basil and garlic flavors; lower the heat to medium-low and simmer for 5 minutes until the mixture thickens into a hearty, cohesive hash.

Taste and adjust with a pinch of sea salt if necessary. The texture should be rustic and moist, not runny.

Serve immediately in a shallow bowl, garnished with a handful of fresh chopped flat-leaf parsley for a bright, herbaceous finish.