Jackfruit & Black Eyed Bean Stew

A slow cooker is fantastic for easy healthy eating. What’s not to love about that?

Photo by Alex Simmonds

10 min prep time

4 hour cook time

4 hours & 10 min Total

Serves 6-8


350g dried black-eyed beans, soaked in water for 12 hours and then drained

1 can jackfruit, drained

3-4 potatoes, chopped

400g passata

100g vegetable stock

1 tsp chilli powder (depending on spice that you want add more or less)

2 tbsp cumin powder

1 tbsp ground coriander

  • Combine all ingredients in a slow cooker and mix well. Heat on high for 4-5 hours. 
  • Take the lid off at the end and use two forks to find the jackfruit chunks and pull them apart so that they appear like shredded beef. 

Serve with brown rice, vegetables and crusty bread or in a wrap with raw onion and pepper. 

Published by feelosophywithalex

I’m a Holistic Wellness Coach helping young women to commit to their own wellbeing so that they can live a passionate and purposeful life that they love.

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