Adzuki Bean Stew

Servings: 4
Ingredients:

4 oz Adzuki beans
- soaked overnight
2 oz Margarine
1    Onion; chopped
2    Garlic cloves; crushed
1 lb Leeks; trimmed,
- washed well and sliced
1    Carrot; diced
8 oz Mushrooms; wiped and 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 and 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 and cover with fresh water. Bring to a boil and simmer
till tender, about 35 minutes. Drain, reserving the liquid.

Heat 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 and 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 and 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 till
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.

Courtesy of Mark Satterly

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