Recipe for Stewed Black Beans, Carrots, and Fresh Goat Cheese Topped with Avocado, Nuts, and Cilantro.

Prepare the broth with hot water. Chop the onion and garlic. Peel the carrots and cut them into 2 cm cubes. Remove the leaves and chop the cilantro.

Heat a drizzle of olive oil over high heat in a pot or saucepan. Sauté the onion and carrots for 2-3 minutes. Add salt. Over medium-high heat, add the garlic, 1 ½ teaspoons of Mexican spices per person, and sauté for a few seconds while stirring.

Add the crushed tomatoes, the broth, and the brown sugar. Let simmer for 12-15 minutes covered, or until the carrots are tender in the center.

In the meantime, cut the lime into wedges. Cut the avocado in half, remove the pit, and slice the flesh into thin strips. Crumble the fresh cheese. Rinse, then drain the black beans.

Once the carrots are cooked, add per person: 1 tablespoon of black beans and 1 teaspoon of fresh cheese to the pot. Blend everything with an immersion blender until you achieve a thick soup. Add a splash of water or broth to thin it out if needed. Add the rest of the black beans. Let it simmer for another 2-3 minutes over medium heat. Season with salt and pepper.

To finish, serve the black bean stew in deep plates or bowls. Squeeze a few drops of lime juice over the top. Garnish with slices of avocado, the remaining fresh cheese, nuts, and cilantro. Sprinkle everything with a pinch of Mexican spices if desired.