Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Adzuki Bean Stew

StarStarStarHalf starEmpty star

Your rating

Recipe

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

 

Yield

6 servings

Prep

15 min

Cook

75 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 ounces adzuki beans
soaked overnight
* Camera
2 ounces butter
or margarine
Camera
1 medium onions
chopped
Camera
2 cloves garlic
crushed
Camera
1 pound leeks
trimmed, washed well and sliced
Camera
1 whole carrots
diced
* Camera
8 ounces mushrooms
wiped and sliced
Camera
1 tablespoon paprika
sweet
Camera
1 pinch cayenne pepper
to taste
* Camera
2 tablespoon whole-wheat flour
Camera
½ pint vegetable stock
* Camera
1 tablespoon soy sauce, tamari
Camera
1 tablespoon tomato paste
Camera
1 pound tomatoes
chopped
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 x parsley leaves
chopped, to garnish
* Camera
4 ounces whole-wheat flour
Camera
¼ teaspoon salt
Camera
1 ounce butter
or margarine
Camera
3 tablespoons parsley leaves
half if using dried
Camera
3 ounces water
or milk if preferred, or less as needed
Camera

Ingredients

Amount Measure Ingredient Features
115.6 ml/g adzuki beans
soaked overnight
* Camera
57.8 ml/g butter
or margarine
Camera
1 medium onions
chopped
Camera
2 cloves garlic
crushed
Camera
453.6 g leeks
trimmed, washed well and sliced
Camera
1 whole carrots
diced
* Camera
231.2 ml/g mushrooms
wiped and sliced
Camera
15 ml paprika
sweet
Camera
1 pinch cayenne pepper
to taste
* Camera
3E+1 ml whole-wheat flour
Camera
237 ml vegetable stock
* Camera
15 ml soy sauce, tamari
Camera
15 ml tomato paste
Camera
453.6 g tomatoes
chopped
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 x parsley leaves
chopped, to garnish
* Camera
115.6 ml/g whole-wheat flour
Camera
1.3 ml salt
Camera
28.9 ml/g butter
or margarine
Camera
45 ml parsley leaves
half if using dried
Camera
86.7 ml/g water
or milk if preferred, or less as needed
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 22150% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 345mg 14%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 59% Vitamin C 41%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Large variety of dried beans in burlap containers

Dried Beans - A Low-Cost and Healthy Addition to Your Diet

Preparing beans from scratch is one of the least expensive ways to stay full and healthy. Dr Maoshing Ni, in his article “The Healthy Benefits of Beans and Legumes,” states that...

More breaking news

 

Email this recipe