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Adzuki Bean Stew




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Main Dish

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Recipe

Ingredients
4ouncesadzuki beans, soaked overnight
2ouncesbutter, or margarine
1mediumonion, chopped
2clovesgarlic, crushed
1poundleeks, trimmed, washed well and sliced
1wholecarrot, diced
8ouncesmushrooms, wiped and sliced
1tablespoonHungarian paprika, sweet
1pinchcayenne pepper, to taste
2tablespoonwholewheat flour
1/2pintvegetable stock
1tablespoonsoy sauce
1tablespoontomato paste
1poundtomatoes, chopped
1 salt, to taste
1 pepper, to taste
1parsley, chopped, to garnish
4ounceswhole wheat flour
1/4teaspoonsalt
1ouncebutter, or margarine
3tablespoonsparsley, half if using dried
3ounceswater, or milk if preferred, or less as needed

Directions:

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.






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