|4||ounces||adzuki beans, soaked overnight |
|2||ounces||butter, or margarine |
|1||medium||onion, chopped |
|2||cloves||garlic, crushed |
|1||pound||leeks, trimmed, washed well and sliced |
|1||whole||carrot, diced |
|8||ounces||mushrooms, wiped and sliced |
|1||tablespoon||Hungarian paprika, sweet |
|1||pinch||cayenne pepper, to taste |
|2||tablespoon||wholewheat flour |
|1/2||pint||vegetable stock |
|1||tablespoon||soy sauce |
|1||tablespoon||tomato paste |
|1||pound||tomatoes, chopped |
|1 ||salt, to taste |
|1 ||pepper, to taste |
|1||parsley, chopped, to garnish |
|4||ounces||whole wheat flour |
|1||ounce||butter, or margarine |
|3||tablespoons||parsley, half if using dried |
|3||ounces||water, or milk if preferred, or less as needed |
|Drain the beans and cover with fresh water. |
Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.
Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour.
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and 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 and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.
Serves 4 to 6.