Breakfast · Mediterranean · 15 min
Desayuno de Campo: Ground Beef and Black Bean Hash with Tomato-Basil Sofrito
- Calories
- 584
- Protein
- 39g
- Carbs
- 57g
- Fat
- 23g
Ingredients
- 111.6 g ground beef
- 1 tsp extra-virgin olive oil
- 155 g black beans
- 244.6 g Roma tomato
- 2 tbsp tomato basil sauce
- 61.1 g red onion
- 1 clove garlic
- 0.25 tsp salt
- 0.125 tsp black pepper
- 3 sprig fresh basil
Method
- 01Place the dried black beans in a small pot, cover with water, bring to a boil, and simmer until tender, about 45 minutes; drain well (yielding approximately 155g cooked beans).
- 02Heat extra-virgin olive oil in a wide skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and caramelized, reaching a minimum internal temperature of 160°F (71°C), about 6-8 minutes.
- 03Add the finely diced red onion and minced garlic to the skillet, sweating them in the beef fat until softened, about 3-4 minutes.
- 04Stir in the chopped Roma tomatoes, tomato basil sauce, salt, and black pepper. Simmer over medium-low heat for 8-10 minutes until the tomatoes break down into a thick sofrito.
- 05Fold the cooked black beans into the skillet and braise for 3-5 minutes so the beans absorb the flavors.
- 06Transfer the hash to a shallow bowl and garnish with fresh basil leaves before serving.
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