Adzuki Bean Stew

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

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90 minutes Prep: 15 minutes Cook: 75 minutes

221 calories per serving view nutrition facts

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	whole wheat flour
1/2	pint	vegetable stock
1	tablespoon	soy sauce
1	tablespoon	tomato paste
1	pound	tomatoes	chopped
1	x	salt	to taste
1	x	black pepper	to taste
1	x	parsley leaves	chopped, to garnish
4	ounces	whole wheat flour
1/4	teaspoon	salt
1	ounce	butter	or margarine
3	tablespoons	parsley leaves	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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