Caribbean-Style Black Bean and Sprouted Grain Breakfast Hash

Soak the black beans overnight; drain and simmer in fresh water until tender, about 45 minutes. Drain well.

Cook the Ruby Wild grain blend in salted water until chewy and tender, about 20 minutes; drain any excess liquid.

Heat the oil in a wide, heavy-bottomed pan over medium-high heat. Add the cooked black beans and rice blend, stirring to toast them until the rice begins to pop and the beans develop a crispy exterior, about 5-7 minutes.

Fold in the Tuscan kale and the Pomodorina sauce. Cook for another 3 minutes until the kale is wilted and the sauce has reduced into a savory, aromatic glaze coating the grains and beans.

Season generously with sea salt and cracked black pepper. Serve warm in a shallow bowl, ensuring a mix of the crispy grains and the saucy beans.