Adzuki bean stew
Yield: 4 servings
Ingredients:
- 4 oz Adzuki beans 1 tb Hungarian paprika sweet - soaked overnight 1 pn Cayenne pepper; to taste
- 2 oz Margarine 2 tb Wholewheat flour
- 1 Onion; chopped 1/2 pt Vegetable stock
- 2 Garlic cloves; crushed 1 tb Soy sauce
- 1 lb Leeks; trimmed
- 1 tb Tomato paste - washed well & sliced 1 lb Chopped tomatoes
- 1 Carrot; diced Salt & pepper; to taste
- 8 oz Mushrooms; wiped & sliced Parsley; chopped to garnish ---------------------------------DUMPLINGS---------------------------------
- 4 oz Wholewheat flour 3 tb Parsley half if using dried
- 1/4 ts Salt 3 fl Water (or milk if preferred)
- 1 oz Margarine -OR- less
Instructions:
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
