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| RECIPE FOR ADZUKI BEAN STEW |
Title: Adzuki Bean Stew
Category: Entree Vegetarian Soups-stews
Serves: 4
Ingredients:
| 4.00 | oz | Adzuki beans | | | soaked overnight | | 2.00 | oz | Margarine | | 1.00 | | Onion; chopped | | 2.00 | | Garlic cloves; crushed | | 1.00 | lb | Leeks; trimmed, | | | washed well & sliced | | 1.00 | | Carrot; diced | | 8.00 | oz | Mushrooms; wiped & sliced | | 1.00 | tb | Hungarian paprika, sweet | | 1.00 | pn | Cayenne pepper; to taste | | 2.00 | tb | Wholewheat flour | | 0.50 | pt | Vegetable stock | | 1.00 | tb | Soy sauce | | 1.00 | tb | Tomato paste | | 1.00 | lb | Chopped tomatoes | | | Salt & pepper; to taste | | | Parsley; chopped, to garnish | | --------- | DUMPLINGS --------- | | 4.00 | oz | Wholewheat flour | | 0.25 | ts | Salt | | 1.00 | oz | Margarine | | 3.00 | tb | Parsley, half if using dried | | 3.00 | fl | Water (or milk if preferred) | | | OR- less, as needed |
Instructions:
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.
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