Adzuki Bean Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Adzuki beans soaked overnight,
2 ounce: Margarine,
1: Onion, chopped
2: Garlic cloves, crushed
1 lbs: Leeks, trimmed, washed well & sliced
1: Carrot, diced
8 ounce: Mushrooms, wiped & sliced
1 tbsp: Hungarian paprika, sweet
1 pinch: Cayenne pepper, to taste
2 tbsp: Wholewheat flour,
1/2 pint: Vegetable stock,
1 tbsp: Soy sauce,
1 tbsp: Tomato paste,
1 lbs: Chopped tomatoes,
Salt & pepper, to taste
Parsley, chopped, to garnish
DUMPLINGS
4 ounce: Wholewheat flour,
1/4 tsp: Salt,
1 ounce: Margarine,
3 tbsp: Parsley, half if using dried
3 fl oz: Water, (or milk if preferred) OR- less, as needed
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.
Source from luhu.jp
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.
Source from luhu.jp