Adzuki Bean Stew
A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.
Yield
6 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
adzuki beans
soaked overnight |
*
|
| 2 | ounces |
butter
or margarine |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | pound |
leeks
trimmed, washed well and sliced |
|
| 1 | whole |
carrots
diced |
*
|
| 8 | ounces |
mushrooms
wiped and sliced |
|
| 1 | tablespoon |
paprika
sweet |
|
| 1 | pinch |
cayenne pepper
to taste |
*
|
| 2 | tablespoon |
whole-wheat flour
|
|
| ½ | pint |
vegetable stock
|
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 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
|
|
| ¼ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
adzuki beans
soaked overnight |
*
|
| 57.8 | ml/g |
butter
or margarine |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 453.6 | g |
leeks
trimmed, washed well and sliced |
|
| 1 | whole |
carrots
diced |
*
|
| 231.2 | ml/g |
mushrooms
wiped and sliced |
|
| 15 | ml |
paprika
sweet |
|
| 1 | pinch |
cayenne pepper
to taste |
*
|
| 3E+1 | ml |
whole-wheat flour
|
|
| 237 | ml |
vegetable stock
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
tomato paste
|
|
| 453.6 | g |
tomatoes
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
chopped, to garnish |
*
|
| 115.6 | ml/g |
whole-wheat flour
|
|
| 1.3 | ml |
salt
|
|
| 28.9 | ml/g |
butter
or margarine |
|
| 45 | ml |
parsley leaves
half if using dried |
|
| 86.7 | ml/g |
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 to 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.
