Inspired by “Pulled Jackfruit Chili” from Keepin’ it Kind on the web.
Recipe modified for an event where onions, garlic and nightshades were off the menu.
Cooked in an 8 quart Instant Pot. It did not completely fill the pot, but would probably need to reduce the recipe to fit in a 6 quart IP.
3 cups Kidney beans – soak overnight, drain
Add 4 cups of fresh water and cook using manual pressure for 1 hour.
Drain through a colander and mash about a quarter with an immersion blender.
Add the mash back to the beans.
Reserve the rest of the cooking water and add to recipe if needed to thin.
Add to bean mixture:
4 carrots chopped
4 stalks celery chopped
several outer leaves of a red cabbage chopped fine
1 medium red beet grated, for color
Brown in a skillet:
1 Tbs oil (olive, coconut, etc.)
2 tsp cumin seed
2 tsp fennel seed
2 tsp fenugreek seed
2 tsp coriander seed
Add and sauté until soft and slightly browned:
1 large fennel bulb finely chopped (onion substitute)
Add about 20 ounces of pre-cooked and separated jackfruit
I used raw immature jackfruit prepared and frozen previously (see the BBQ Jackfruit recipe for a description and photos of the prep work)
Alternatively use (2) 20 oz cans of jackfruit in brine, drained, cores grated & the rest
squeezed to separate into threads.
greens from radishes below, chopped fine (optional if the radishes came with greens)
2 tsp coconut palm sugar
2 tsp oregano
2 tbs tamari
2 tsp salt or to taste
Mix all of the above and cook under manual pressure another 10 minutes. Add more water before cooking the veggies if necessary. (I used all the reserved water plus another cup) Otherwise it might stick to the pan. The veggies should be soft but with some texture.
Add at the end before serving for heat: (substitute for chilies)
2 inches of fresh ginger minced
3-4 radishes coursely grated