INGREDIENTS

Serves 2

• 1 can of Amaizin red kidney beans in chili sauce
• 1/2 can of Amaizin Jackfruit
• 50 ml of La BIO IDEA passata
• 1 tbsp shoyu or tamari
• 1 tbsp maple syrup
• juice and zest of 1/2 lime
• 1 tsp La BIO IDEA balsamic vinegar
• 1 tbsp fresh coriander, chopped
• 1 bag of Amaizin Natural Corn Chips

PREPARATION

Heat the contents of the can of kidney beans with 50 ml of passata. It should not become too moist, but it must be sufficiently moist to make the jackfruit soft.

Drain the jackfruit and add to the bean mixture. Then add the shoyu, maple syrup, balsamic vinegar and lime juice and zest.

Let it stew for about 15-20 minutes, until the jackfruit is soft. Pull the jackfruit apart with two forks so that the pieces become a bit smaller, like pulled pork.

Taste and, if necessary, flavor with shoyu, balsamic vinegar and/or maple syrup.

Serve with fresh coriander and corn chips.