Breakfast · Spanish · 10 min
Desayuno de la Costa: Sardines and Saffron-Spiced Black Bean Hash
- Calories
- 626
- Protein
- 35g
- Carbs
- 61g
- Fat
- 24g
Ingredients
- 109.9 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives
- 122.5 g Beans, black, mature seeds, cooked
- 262.5 g Tomato, roma, diced
- 87.5 g Onions, red, finely minced
- 0.9 g Saffron, steeped in warm water
- 17.5 g Bella Maria Spanish Torta (crumbed for texture)
Method
- 01Prepare 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.
- 02In 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.
- 03Fold the cooked black beans into the tomato-onion mixture. Let the moisture evaporate slightly so the texture remains hearty.
- 04Gently 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.
- 05Plate 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.
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