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Adzuki Bean Stew
| Ingredients | |||
| 4 | ounces | adzuki beans, soaked overnight | |
| 2 | ounces | butter, or margarine | |
| 1 | medium | onion, chopped | |
| 2 | cloves | garlic, crushed | |
| 1 | pound | leeks, trimmed, washed well and sliced | |
| 1 | whole | carrot, diced | |
| 8 | ounces | mushrooms, wiped and sliced | |
| 1 | tablespoon | Hungarian paprika, sweet | |
| 1 | pinch | cayenne pepper, to taste | |
| 2 | tablespoon | wholewheat flour | |
| 1/2 | pint | vegetable stock | |
| 1 | tablespoon | soy sauce | |
| 1 | tablespoon | tomato paste | |
| 1 | pound | tomatoes, chopped | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | parsley, chopped, to garnish | ||
| 4 | ounces | whole wheat flour | |
| 1/4 | teaspoon | salt | |
| 1 | ounce | butter, or margarine | |
| 3 | tablespoons | parsley, half if using dried | |
| 3 | ounces | water, or milk if preferred, or less as needed | |
Directions: | |||
| Drain the beans and cover with fresh water. Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid. Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour. Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and 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 and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings. Serves 4 to 6. | |||
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