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Adzuki Bean Stew

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Main dish Vegetables

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 tb Hungarian paprika, sweet
  • 1 pn Cayenne pepper; to taste
  • 2 tb Wholewheat flour
  • 1/2 pt Vegetable stock
  • 1 tb Soy sauce
  • 1 tb Tomato paste
  • 1 lb Chopped tomatoes
  • Salt & pepper; to taste
  • Parsley; chopped, to garnish
DUMPLINGS
  • 4 oz Wholewheat flour
  • 1/4 ts Salt
  • 1 oz Margarine
  • 3 tb Parsley, half if using dried
  • 3 fl Water (or milk if preferred) OR- less, as needed

Directions:

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini