1. Carefully crush garlic cloves using the back flat side of a large knife. Remove the peel and dice. Set aside.
2. Empty black beans, with liquid, into a food processor or blender. Blend until paste-like consistency. Set aside.
3. In a medium stockpot, heat oil over medium-high heat. Sauté rosemary for 1 minute.
4. Add sausage, potato, carrots, onion, and celery. Continue to sauté until onion is translucent (about 8 minutes).
5. Add beans and chicken broth. Cover and bring to a boil. Reduce heat to simmer and cook until vegetables are tender (about 10-15 minutes).
6. Add garlic and cheese. Continue to simmer, stirring occasionally, for 2 minutes then remove from heat.
7. Divide into 8 portions.
8. Top individual portions with diced avocado at the time of serving and enjoy with fresh papaya on the side as a sweet finish and digestive.

Store unused portions in airtight containers in the refrigerator or freezer.