The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 onion
- 1 handful of fresh coriander
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 romano pepper
-
200g passata(tomatoes, salt, citric acid)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 80g pitted green olives
-
240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten)(black beans, water)
- 1 tbsp ground cumin
- 1 tsp garlic (dried)
- 160g sliced cavolo nero
-
200g smoky jackfruit (Celery, Mustard)(Jackfruit, tomato paste, onion, arrowroot starch, coconut sugar, garlic, mustard powder, chilli, celery, cumin, coconut vinegar, sunflower oil, sea salt)
Allergens
Contains:
Celery, Mustard
May Contain:
Wheat, Mustard, Soya, Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 438Kcal |
| 404kJ | 1833kJ | |
| Fat | 3.7g | 17g |
| of which saturates | 0.8g | 3.5g |
| Carbohydrates | 13g | 59g |
| of which sugars | 3.2g | 15g |
| Protein | 2.3g | 10g |
| Salt | 0.33g | 1.5g |
| Fibre | 3.2g | 15g |
Vegan
Prep in 10
1/3 daily fibre
10 plants
Low sat fat
Cuban-inspired Jackfruit Stew with Rice, Beans & Greens
Keep weeknight dinners exciting with this Cuban-inspired vegan stew. Organic jackfruit stews away with vitamin-dense onions, peppers, punchy olives and earthy cumin. Spoon it over comforting brown rice and black beans dotted with cavolo nero. Garnish with fresh-cut coriander to finish.
Cooking Instructions
Cooking Instructions
- Make the stew; thinly slice the onions and peppers. Halve the olives. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the onions, peppers and olives and cook for 6-8 mins, until softening. Season with sea salt and black pepper.
- Add the spice blend, half the cumin and half the dried garlic to the pan. Stir for 1 min, then add the jackfruit, passata and 150ml water. Simmer for 5-8 mins, until the sauce thickens. Add a splash of water if the sauce gets too dry.
- Make the rice; drain and rinse the beans. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the cavolo nero and cook for 3 mins, until soft. Add the rice, beans, remaining cumin and dried garlic and mix well. Cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
- Finely chop the coriander and stir it through the jackfruit just before serving.
- Serve the rice and beans with the jackfruit.
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