Adzuki Bean Stew Recipe

• 4 ounce Adzuki beans soaked overnight
• 2 ounce Margarine
• 1 x Onion, minced
• 2 x Garlic cloves, crushed
• 1 lb Leeks, trimmed, washed well & sliced
• 1 x Carrot, diced
• 8 ounce Mushrooms, wiped & sliced
• 1 Tbsp. Hungarian paprika, sweet
• 1 pch Cayenne pepper, to taste
• 2 Tbsp. Wholewheat flour
• 1/2 pt Vegetable stock
• 1 Tbsp. Soy sauce
• 1 Tbsp. Tomato paste
• 1 lb Minced tomatoes
• Salt & pepper, to taste
• Parsley, minced, to garnish
• 4 ounce Wholewheat flour
• 1/4 tsp Salt
• 1 ounce Margarine
• 3 Tbsp. Parsley, half if using dry
• 3 fl ounce Water, (or possibly lowfat milk if preferred) Or possibly- less, as needed

1. Drain the beans & cover with fresh water.
2. Bring to a boil & simmer until tender, about 35 min.
3. Drain, reserving the liquid.
4. Heat margarine in a large pot.
5. Add in the onion & cook till transparent.
6. Add in the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 min.
7. Stir in the paprika, pepper & flour.
8. Add in stock, soy sauce, tomato paste, tomatoes & salt & pepper.
9. Bring to a boil, cover & simmer gently for 10 min.
10. Stir in the beans & bring back to a boil.
11. Add in the dumplings.
12. Cover with a tight fitting lid & simmer for 20-25 min very gently to prevent burning.
13. Sprinkle generously with parsley before serving.
14. FOR DUMPLINGS: Put the flour & salt into a bowl.
15. Rub in margarine until it resembles fine breadcrumbs.
16. Stir in parsley.
17. Add in just sufficient liquid to make a hard dough.
18. Divide into 8 pcs & shape into dumplings.
19. Serves 4 to 6.

overnight, margarine, onion, garlic, leeks, carrot, mushrooms, paprika, cayenne pepper, flour, vegetable stock, soy sauce, tomato paste, tomatoes, salt, parsley, salt, margarine, parsley, water

Taken from cookeatshare.com/recipes/adzuki-bean-stew-62543 (may not work)