Heat the oil in a large saucepan over a medium heat, add the celery and garlic and fry gently for 5 minutes.
Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans and adding the chipotle paste, stock cube and boiling water. Season with salt and pepper and simmer for 8–10 minutes.
Blend the mixture roughly with a stick blender (maintain some whole beans for texture).
Serve in bowls with sliced jalapenos, sour cream, coriander, crushed tortilla chips, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.
You can use any chilli paste if you can’t find chipotle.