Adzuki Bean Stew

Serves:

Ingredients:

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

Method:

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.