Desayuno de Campo: Ground Beef and Black Bean Hash with Tomato-Basil Sofrito

Begin by simmering the black beans in water until tender, about 45 minutes; drain well.

In a wide skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon until deeply caramelized and crispy in spots.

Add the finely diced red onion to the beef, sweating them in the rendered fat until soft and translucent.

Stir in the chopped roma tomatoes and the pomodorina sauce, allowing the mixture to simmer and thicken into a rustic, fragrant sofrito base.

Fold the cooked black beans into the beef mixture, letting them absorb the tomato-basil juices for about 3-5 minutes.

Taste and adjust seasoning with a pinch of sea salt and freshly cracked black pepper.

Serve warm in a shallow bowl, garnished with fresh basil leaves for a bright, herbaceous finish.