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Black Bean and Yucca Soup

 1 tbsp Seka Hills Extra Virgin Olive Oil
 1 wild onion or leek, finely chopped
 12 fresh chili peppers, seeds removed and chopped
 2 cups peeled and diced yucca root
 1 cup soaked hominy
 68 corn stock or vegetable stock
 1 tbsp chopped fresh oregano or 1 teaspoon dried
 1 cup cooked black beans or canned beans, rinsed
 2 tbsp agave nectar to taste
 1 pinch Sakari Botanicals salt of your choosing, to taste

In a deep, heavy stockpot, heat the oil over medium and add the onion, peppers and yucca. Cook, stirring constantly for about 5 to 8 minutes. Add the hominy, stock and oregano. Increase the heat and bring to a boil, then reduce heat to medium low and simmer for 10-15 minutes until the yucca and hominy are tender. Stir in the black beans and season with agave nectar and smoked salt.