Jackfruit Brown Stew

Caribbean brown stew is one of my favourites so I had to make a vegan friendly one with jackfruit and black beans! I cook the black beans from scratch which adds a richness in both colour and flavour as well as using fresh jackfruit as I find it taste way better than canned. But when cooking with fresh ingredients, they do require extra cooking time and both ingredients do soak up a lot of liquid so keep an eye on cooking them throughout! You can sub for canned jackfruit and already cooked black beans for quicker cooking time.


250g dried black beans with 500ml vegetable stock

2 cups of fresh green young jackfruit, seeds removed

6 large tomatoes

1 red onion

1 red bell pepper

1 green bell pepper

4 cloves of garlic

2 spring onions

thumb of fresh ginger

1 1/2 tsp paprika

1 1/2 tsp allspice

1 tsp maple syrup (optional)

1 tbsp miso paste

1/2 or 1 scotch bonnet pepper

2 sprigs of fresh thyme

salt and black pepper to taste


Rinse black beans then soak in water for at least 7 hours. Once soaked, drain black beans, then pour into a deep pan with vegetable stock. Bring to a boil, then reduce heat, place lid on pan and leave to cook. Check every now and again, add more water if needed.

Meanwhile, saute red onions, spring onions, garlic and ginger in a pan with some oil for 5 minutes. Then add chopped red and green bell peppers and saute for another 5 minutes until the begin to soften. Next, mix in allspice, paprika and saute for another 5 minutes until onions have softened.

Once the black beans have begun to soften, add onions, garlic, ginger and spices in with the black beans and mix well. Then add fresh chopped tomatoes and mix in jackfruit. If needed add water to be level with the black beans. Then add in miso paste and scotch bonnet pepper and season with salt. Leave to cook until jackfruit has softened. Roughly 30 minutes. Check every now and again to see if you need to add more liquid or not.