Black Bean Stew

Heat olive oil in a large saucepan over medium heat. Add bacon and cook until bacon begins to brown. Add onion, garlic, celery and carrots and cook until vegetables have softened, about 10 minutes. Add cumin, allspice, thyme/oregano and the chopped chili pepper and cook for a few more minutes.

Pour in beef stock and canned tomatoes and bring to boil. Turn down the heat and let it cook on low heat for about 40 minutes. Add the cooked beans and let it simmer for another 10 minutes. Season to taste with sea salt and pepper.

Remove from heat and mix in the butter. It gives the sauce a shine and some depth.

Garnish with spring onion, chopped cilantro, sliced avocado and sour cream and serve with bread.