Adzuki bean stew

Yield: 4 servings

Measure Ingredient
4 ounces Adzuki beans soaked overnight
2 ounces Margarine
1 \N Onion; chopped
2 \N Garlic cloves; crushed
1 pounds Leeks; trimmed, washed well & sliced
1 \N Carrot; diced
8 ounces Mushrooms; wiped & sliced
1 tablespoon Hungarian paprika, sweet
1 pinch Cayenne pepper; to taste
2 tablespoons Wholewheat flour
½ pint Vegetable stock
1 tablespoon Soy sauce
1 tablespoon Tomato paste
1 pounds Chopped tomatoes
\N \N Salt & pepper; to taste
\N \N Parsley; chopped, to garnish
4 ounces Wholewheat flour
¼ teaspoon Salt
1 ounce Margarine
3 tablespoons Parsley, half if using dried
3 fluid ounce Water (or milk if preferred) OR- less, as needed


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.

Courtesy of Mark Satterly

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