* 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 - - - - - - - - - - - - - - - - - -