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Cooking Recipes
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Vegetables
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Adzuki Bean Stew
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| Ingredients: |
- 4 oz Adzuki beans soaked overnight
- 1 Tbs Hungarian paprika, sweet
- 1 pinch Cayenne pepper; to taste
- 2 oz Margarine
- 2 Tbs Wholewheat flour
- 1 Onion; chopped
- 1/2 pint Vegetable stock
- 2 Garlic cloves; crushed
- 1 Tbs Soy sauce
- 1 lb Leeks; trimmed, washed well & sliced
- 1 Tbs Tomato paste
- 1 lb Chopped tomatoes
- 1 Carrot; diced
- Salt & pepper; to taste
- 8 oz Mushrooms; wiped & sliced
- Parsley; chopped, to garnish
- DUMPLINGS
- 4 oz Wholewheat flour
- 3 Tbs Parsley, half if using dried
- 1/4 tsp Salt
- 3 fl oz Water (or milk if preferred) OR- less, as needed
- 1 oz Margarine
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| Directions: |
- 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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