Heat the contents of the can of kidney beans with 50 ml passata.
Drain the jackfruit and add to the bean mixture. Then add the shoyu, maple syrup, balsamic vinegar and lime juice and zest.
Let simmer for about 15-20 minutes, until the jackfruit is soft. Pull the jackfruit apart with two forks so that the pieces become smaller, like a kind of pulled pork.
Taste and season with shoyu, balsamic vinegar and/or maple syrup if necessary.
