---------- Recipe via Meal-Master (tm) v8.02
       Title: ADZUKI BEAN STEW
  Categories: Main dish, Vegetables
       Yield: 4 servings
       4 oz Adzuki beans
            - soaked overnight
       2 oz Margarine
       1    Onion; chopped
       2    Garlic cloves; crushed
       1 lb Leeks; trimmed,
            - washed well & sliced
       1    Carrot; diced
       8 oz Mushrooms; wiped & 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 & pepper; to taste
            Parsley; chopped, to garnish
       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 & cover with fresh water.  Bring to a boil & simmer
   till tender, about 35 minutes.  Drain, reserving the liquid.
   Heat margarine in a large pot.  Add the onion & cook until
   transparent.  Add the garlic, leeks, carrot & mushrooms & cook
   gently for 4 to 5 minutes.  Stir in the paprika, pepper & flour.
   Add stock, soy sauce, tomato paste, tomatoes & salt & pepper.  Bring
   to a boil, cover & simmer gently for 10 minutes.  Stir in the beans
   & 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 & 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 & shape into dumplings.
   Serves 4 to 6.