Desayuno de la Costa: Sardines and Saffron-Spiced Black Bean Hash

Prepare the base by steaming the black beans with a splash of water and the saffron threads until the beans are tender and fragrant with the floral aroma of saffron.

In a small non-stick pan over medium heat, gently heat the finely minced red onion until translucent and sweet. Add the diced Roma tomatoes, cooking just until they begin to collapse into a rustic sauce.

Fold the cooked black beans into the tomato-onion mixture. Let the moisture evaporate slightly so the texture remains hearty.

Gently fold in the sardines in their olive oil, being careful to keep the fillets mostly intact. Warm through for 2 minutes—you want the oils from the tin to emulsify slightly with the tomato juices.

Plate the hash in a shallow bowl. Top with the crumbled Spanish Torta for a necessary crunch, and garnish with an extra squeeze of lemon if desired to cut the richness of the fish. Serve immediately while warm.