Adzuki Bean Stew

• 4 ounces adzuki beans soaked overnight
• 2 ounces butter or margarine
• 1 medium onions chopped
• 2 cloves garlic crushed
• 1 pound leeks trimmed, washed well and sliced
• 1 whole carrots diced
• 8 ounces mushrooms wiped and sliced
• 1 tablespoon paprika sweet
• 1 pinch cayenne pepper to taste
• 2 tablespoon whole wheat flour
• 1/2 pint vegetable stock
• 1 tablespoon soy sauce, tamari
• 1 tablespoon tomato paste
• 1 pound tomatoes chopped
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x parsley leaves chopped, to garnish
• 4 ounces whole wheat flour
• 1/4 teaspoon salt
• 1 ounce butter or margarine
• 3 tablespoons parsley leaves half if using dried
• 3 ounces water or milk if preferred, or less as needed

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

adzuki beans, butter, onions, garlic, leeks, carrots, mushrooms, paprika sweet, cayenne pepper, whole wheat flour, vegetable stock, soy sauce, tomato paste, tomatoes, salt, black pepper, parsley, whole wheat flour, salt, butter, parsley, water

Taken from recipeland.com/recipe/v/adzuki-bean-stew-2825 (may not work)