This is a print preview of "Adzuki Bean Stew" recipe.

Adzuki Bean Stew Recipe
by Global Cookbook

Adzuki Bean Stew
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  Servings: 4

Ingredients

  • 4 ounce Adzuki beans soaked overnight
  • 2 ounce Margarine
  • 1 x Onion, minced
  • 2 x Garlic cloves, crushed
  • 1 lb Leeks, trimmed, washed well & sliced
  • 1 x Carrot, diced
  • 8 ounce Mushrooms, wiped & sliced
  • 1 Tbsp. Hungarian paprika, sweet
  • 1 pch Cayenne pepper, to taste
  • 2 Tbsp. Wholewheat flour
  • 1/2 pt Vegetable stock
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Tomato paste
  • 1 lb Minced tomatoes
  • Salt & pepper, to taste
  • Parsley, minced, to garnish
  • 4 ounce Wholewheat flour
  • 1/4 tsp Salt
  • 1 ounce Margarine
  • 3 Tbsp. Parsley, half if using dry
  • 3 fl ounce Water, (or possibly lowfat milk if preferred) Or possibly- less, as needed

Directions

  1. Drain the beans & cover with fresh water. Bring to a boil & simmer until tender, about 35 min. Drain, reserving the liquid.
  2. Heat margarine in a large pot. Add in the onion & cook till transparent. Add in the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 min. Stir in the paprika, pepper & flour. Add in stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 min. Stir in the beans & bring back to a boil.
  3. Add in the dumplings. Cover with a tight fitting lid & simmer for 20-25 min very gently to prevent burning. Sprinkle generously with parsley before serving.
  4. FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add in just sufficient liquid to make a hard dough. Divide into 8 pcs & shape into dumplings.
  5. Serves 4 to 6.