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| 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 |
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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