Adzuki bean stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Adzuki beans soaked overnight |
| 2 | ounces | Margarine |
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| 1 | pounds | Leeks; trimmed, washed well & sliced |
| 1 | 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 |
| Salt & pepper; to taste | ||
| 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 |
Directions
DUMPLINGS
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