INGREDIENTS :

​

​​

• 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

​

​

INSTRUCTIONS :

 

​​​

• 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!