Jackfruit, Black Bean and Rice Bowl, inspired by Planticeria in Panama City

Method

1. Beans: soak them overnight, then simmer in fresh water for 60 to 75 minutes until tender, and drain (or use 1 can of black beans, rinsed).

   1 h 10 min

2. Rice: rinse it and simmer with 1.5 cups (360 ml) of water and a pinch of salt, covered, for 15 to 18 minutes; rest 5 minutes off the heat.

   18 min

3. Jackfruit: drain and rinse it, cut away the hard core and shred it with two forks. Cook half the onion, chopped, and the garlic with a splash of water for 5 minutes; add the jackfruit, crushed tomatoes, paprika, oregano, half the salt and 1/4 cup (60 ml) of water, and simmer for 15 minutes, shredding it further, until thick.

   20 min

4. Corn: dry-roast the kernels in a hot pan for about 5 minutes, until a few are charred.

   5 min

5. Pico de gallo: dice the tomato, the rest of the onion and the jalapeño; mix with most of the chopped cilantro, half the lime juice and a pinch of salt.

6. Guacamole: mash the avocado with the rest of the lime juice and a pinch of salt.

7. Fill each bowl with rice, then the beans, jackfruit, corn, pico de gallo and guacamole; top with cilantro leaves and serve with toasted bread on the side, as Planticeria does.

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Tips

• Young green jackfruit is sold in cans in water or brine; jackfruit in syrup is the ripe, sweet kind and does not shred.
• The jackfruit keeps for 3 days in the fridge and tastes even better the next day.

Notes

Our version of a bowl Ely ate at Planticeria, a plant based restaurant and deli in Panama City.