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Adzuki Bean Stew Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 oz Adzuki beans

    2. soaked overnight

    3. 2 oz Margarine

    4. 1 Onion; chopped

    5. 2 Garlic cloves; crushed

    6. 1 lb Leeks; trimmed,

    7. washed well & sliced

    8. 1 Carrot; diced

    9. 8 oz Mushrooms; wiped & sliced

    10. 1 tb Hungarian paprika, sweet

    11. 1 pn Cayenne pepper; to taste

    12. 2 tb Wholewheat flour

    13. 1/2 pt Vegetable stock

    14. 1 tb Soy sauce

    15. 1 tb Tomato paste

    16. 1 lb Chopped tomatoes

    17. Salt & pepper; to taste

    18. Parsley; chopped, to garnish

    19. --DUMPLINGS --

    20. 4 oz Wholewheat flour

    21. 1/4 ts Salt

    22. 1 oz Margarine

    23. 3 tb Parsley, half if using dried

    24. 3 fl Water (or milk if preferred)

    25. OR- less, as needed

    Instructions Jump to Ingredients ↑

    1. Drain the beans & cover with fresh water.

    2. Bring to a boil & simmer till tender, about 35 minutes.

    3. Drain, reserving the liquid.

    4. Heat margarine in a large pot.

    5. Add the onion & cook until transparent.

    6. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes.

    7. Stir in the paprika, pepper & flour.

    8. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper.

    9. Bring to a boil, cover & simmer gently for 10 minutes.

    10. Stir in the beans & bring back to a boil.

    11. Add the dumplings.

    12. Cover with a tight fitting lid & simmer for 20-25 minutes 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 till it resembles fine breadcrumbs.

    16. Stir in parsley.

    17. Add just enough liquid to make a firm dough.

    18. Divide into 8 pieces & shape into dumplings.

    19. Serves 4 to 6.

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