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  • 2 tablespoons Danwood Smoked Oil®

  • 1 onion, diced

  • 2 stalks celery, chopped

  • 1 carrot, chopped

  • 1 red bell pepper, diced

  • 4 cloves garlic, minced

  • 1/2 jalapeño pepper, seeded, diced

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 tablespoons cumin

  • 60 oz black beans(1.75 kg), 4 cans, drained, rinsed

  • 4 cups vegetable stock(960 mL)

  • 1 bay leaf

  • avocado, chopped, to serve

  • queso fresco, crumbled, to serve

  • fresh cilantro, chopped, to serve

  • tortilla chip, crumbled, to serve




  • Heat Danwood Smoked Oil® in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.

  • Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.

  • Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.

  • Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.

  • Cover the pot and cook over low heat for 30 minutes until the beans are very tender.

  • Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.

  • Pour blended soup back into the pot and mix to incorporate.

  • Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.

  • Enjoy!

stew smoky black bean

Out of all the wonderful recipes on here , this has to be your most favorite soup ! It’s very simple , yet flavorful and filling .

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