*  Exported from  MasterCook  *
 
                              Adzuki Bean Stew
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         DUMPLINGS 
    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.
   
   Courtesy of Mark Satterly
  
 
 
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