Black Bean, Jackfruit & Yuca Stew

Black Bean, Jackfruit & Yuca Stew

So sometimes a great recipe begins with just a craving for one thing. In this case it was Yuca and then Black Beans which turned into soup and then Jackfruit stew! See how that happens? This is an easy to make and super delicious stew. The jackfruit makes it hearty and gives it a meaty texture. You can adjust the heat to what you like by using a less hot pepper like the Anaheim or eliminating it all together. For those of you who really enjoy heat you know what to do.

Serves 2 - 3

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Ingredients

2 cans of Black Beans

7 oz of Organic Young Jackfruit ( I used Edward and Sons but you can use any young variety)

14 - 16 oz Frozen Yuca

3 stalks of Celery chopped

1/2 Med Onion chopped

4 cloves of Garlic minced

1/2 Red Bell Pepper chopped

1 cup Frozen Roasted Corn

1 Jalapeño or Anaheim Pepper (depending on how hot you like it)

2 tsp of Cumin Powder

2 Bay Leaves

Juice from 1/2 a Lime

1/4 cup Cilantro Chopped

4 cups of Water

Directions

1. Boil the frozen Yuca for about 25-30 minutes or until almost tender. It will continue to cook in the stew. Remove the string like stem that runs through the center. Set the Yuca aside

2. In a large pot sauté the Onion and Celery until the Onions become translucent

3. Add in the Jackfruit, Garlic and Spices and continue to cook on med - low heat for 8 - 10 minutes. Using a wooden spoon break apart the Jackfruit as it cooks.

4. Add in the Black Beans, Red Pepper, Anaheim or Jalapeño Pepper, Bay Leaves and 2 cups of Water. Cover the pot and let cook for 20-25 minutes

5. Add in the Roasted Corn, cooked Yuca, Cilantro and remaining water. Check for seasoning and adjust with Salt & Pepper if necessary. Cook for another 15 - 20 minutes before serving

6. Serve with Vegan Sour Cream for added yumminess!