*  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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