Ingredients
- 1 cup dried white beans
- 6 cups of water
- 1 1/2 cups diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 7-8 diced garlic cloves
- One canned jackfruit, rinsed and shredded
- 1 teaspoon chili powder
- 1 teaspoon chipotle optional
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 1/2 teaspoons veggie bouillon
- 1/2 cup Treeline Plain Cream Cheese
- 3/4 cup frozen corn kernels
Instructions
Pressure cook beans in 6 cups water for about 15 to 16 minutes and leave in the pot for another 30 minutes for the beans to fully soften. If slow cooking, cook on high for 4 hours and add other ingredients for last hour.
Add in the rest of the ingredients and simmer for 30 minutes. Serve and top with more Treeline Plain Cream Cheese.
