Roma Norte Stew With Chipotle Oil

Set a large saucepan on a medium to high heat and add 2 tbsp of olive oil. Then add the onion, celery and carrot to fry for 3 minutes. Stir in the diced garlic and fry for 1 minute before adding in the tomatoes to cook for 2 minutes. Pour in the hot vegetable stock and bring to a boil and then down to a simmer for 3 minutes. Add the beans and season with salt and pepper.

In a small bowl mix together the remaining olive oil and chipotle paste. Serve the stew in bowls with the avocado, rice, coriander and jalapeños on top. Drizzle the chipotle over and serve with half a lime on the side.