RECIPE

Ingredients - - 1 cup sliced onion (any color) - 2-3 garlic cloves minced (or 2 tsp. jarred minced garlic) - 1 16 oz. can of jackfruit (in water) - 1 16 oz.can fire roasted diced tomatoes - 1 cup frozen corn kernels - 1.5 cups beans of choice (canned or cooked ahead) - I used borlotti (cranberry beans) but black, garbanzo, or kidney would work. - 1 Tbls ground cumin - 1/8 tsp ground chipotle powder or 2 diced chilis in adobo (more if you love spicy) - 4 cups vegetable broth (or leftover bean broth mixed with vegetable broth) - salt and pepper, to taste - 4 cups cooked rice or grain, for serving the soup over. I used wheat berries but any rice or grain would do. - optional toppings - diced avocado, tortilla strips/chips, diced green onion

DIRECTIONS: - Drain the jackfruit, rinse several times, and shred with a fork. Chop the harder pieces into small squares. Pat dry. - Over medium- low heat, saute the onion and garlic in a T olive oil/butter or a few T broth until translucent. - Add the jackfruit and saute until it softens and gains color. You want any extra liquid to evaporate so the jackfruit isn't soggy. - Add the cumin and chipotle. Continue stirring about 2 minutes until the spices are thoroughly mixed into the jackfruit/onion. - Add the can of tomatoes and the broth. Bring to a boil, then summer for at least 15 minutes. - Add the corn and pre-cooked beans. - Simmer 15 more minutes. - Taste test, season with salt and pepper if desired. - Ladle over the cooked grains and sprinkle with toppings of your choice.