Adzuki Bean Stew

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* Exported from MasterCook II *

 

Adzuki Bean Stew

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Vegetarian

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ounces Adzuki beans -- soaked overnight

2 Ounces Margarine

1 Onion -- chopped

2 Garlic cloves -- crushed

1 Pound Leeks; trimmed -- washed well & slice

1 Carrot -- diced

8 Ounces Mushrooms -- wiped & sliced

1 Tablespoon Hungarian paprika -- sweet

1 Pinch Cayenne pepper -- to taste

2 Tablespoons Wholewheat flour

1/2 Pint Vegetable stock

1 Tablespoon Soy sauce

1 Tablespoon Tomato paste

1 Pound Chopped tomatoes

Salt & pepper -- to taste

Parsley; chopped -- to garnish

-----DUMPLINGS-----

4 Ounces Wholewheat flour

1/4 Teaspoon Salt

1 Ounce Margarine

3 Tablespoons Parsley -- half if using dried

3 Fluid Ounces 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.