Adzuki Bean Stew
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Adzuki Bean Stew
  Vegetables    Beans    Stews  
Last updated 6/12/2012 12:41:52 AM. Recipe ID 719. Report a problem with this recipe.
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      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

-------------------------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.
 




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Recipe ID 719 (Apr 03, 2005)

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