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  Recipe Home » Main Course » Adzuki Bean Stew
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  Adzuki Bean Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
4 oz Adzuki beans soaked overnight
2 oz Margarine
1 Onion, chopped
2 Garlic cloves, crushed
1 lb Leeks, trimmed, washed well & sliced
1 Carrot, diced
8 oz Mushrooms, wiped & sliced
1 tbsp Hungarian paprika, sweet
1 pinch Cayenne pepper, to taste
2 tbsp Wholewheat flour
1/2 pt Vegetable stock
1 tbsp Soy sauce
1 tbsp Tomato paste
1 lb Chopped tomatoes
Salt & pepper, to taste
Parsley, chopped, to garnish

MMMMMDUMPLINGS

4 oz Wholewheat flour
1/4 tsp Salt
1 oz Margarine
3 tbsp Parsley, half if using dried
3 fl Water (or milk if preferred) OR- less, as needed
Instructions:
Drain the beans & cover with fresh water. Bring to a boil & simmer
till tender, about 35 minutes. Drain, reserving the liquid. Heat
margarine in a large pot. Add the onion & cook until transparent. Add
the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5
minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce,
tomato paste, tomatoes & salt & pepper. Bring to a boil, cover &
simmer gently for 10 minutes. Stir in the beans & bring back to a
boil. Add the dumplings. Cover with a tight fitting lid & simmer for
20-25 minutes very gently to prevent burning. Sprinkle generously
with parsley before serving. FOR DUMPLINGS: Put the flour & salt into
a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in
parsley. Add just enough liquid to make a firm dough. Divide into 8
pieces & shape into dumplings. Serves 4 to 6.
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