Instructions

1. Measure the dry spices and set aside all together in a little dish
2. Peel & chop the onions and set aside
3. Peel & chop the garlic and set aside
4. Chop the Bell Pepper & Jalapeno and set aside together
5. Remove stems from collards and cut into squares about ¾” - set aside
6. Cut plantains lengthwise put cut-side down on cutting board and then into 1” slices (keep on the board)
7. Open the beans and roughly mash half of them in a bowl (keep the liquid)
8. Chop the lime, scallion and Cilantro toppings and put on the table for garnish
9. Heat ½ Tbsp of oil in large pan (a grill pan if you have one)  medium high
10. Using your knife or a spatula, slide plantains off the cutting board so they land cut side down in oil (flip any that don’t behave)
11. Before they burn (3 to 5 min depending on your heat) flip them over. Even if they get a little black they’ll taste OK
12. Cook another 2 min and move pan off the heat
13. In a large pot, heat ½ Tbsp of oil.
14. Saute the onions until they begin to brown (about 10 min)
15. Add garlic, saute for for 1 min.
16. Add peppers. Saute another 3 minutes (add water if it's getting dry)
17. Add the beans with their liquid.
18. Cook until just wetter than desired.
19. Add the chopped  collards and cook until soft (add water as needed)
20. Mix in the plantains and prepared Jackfruit
21. Serve with garnishes and hot sauce