Adzuki Bean Stew

Title:
Adzuki Bean Stew

Yield:
4 Servings

Categories:
Main
Dishes,
Vegetables




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini