- Heat the contents of the tin of kidney beans with 50ml of passata.
- Drain the jackfruit and add to the bean mixture. Then add the shoyu, maple syrup, balsamic vinegar and lime juice and zest.
- Let it stew for about 15-20 minutes, until the jackfruit is soft. Pull the jackfruit apart with two forks so that the pieces become a little smaller, like pulled meat.
- Taste and, if necessary, season further with shoyu, balsamic and/or maple syrup.
- Serve with fresh coriander and tortilla chips.