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Adzuki Bean Stew
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegan
Amount Measure Ingredient -- Preparation Method
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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
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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