Adzuki Bean Stew Recipe

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Adzuki Bean Stew Ingredients

4 oz adzuki beans soaked overnight
2 oz margarine
1 onion, chopped
2 garlic cloves, crushed
1 lb leeks, trimmed, washed well & s
1 carrot, diced
8 oz mushrooms, wiped & sliced
1 tbsp hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tbsp wholewheat flour
1/2 pt vegetable stock
1 tbsp soy sauce
1 tbsp tomato paste
1 lb chopped tomatoes
1 salt & pepper, to taste
1 parsley, chopped, to garnish

DUMPLINGS

4 oz wholewheat flour
1/4 tsp salt
1 oz margarine
3 tbsp parsley, half if using dried
3 fl water (or milk if preferred) or- le, ss, as needed

A Recipe for
Adzuki Bean Stew

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Adzuki Bean Stew

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Adzuki Bean Stew Directions

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.

Serves: 4

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Adzuki Bean Stew Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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