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Adzuki bean stew
Artist: _
Categories: Asian, Chinese, Entrees, Ethnic, Soups & Stews, Vegetarian
Yield: 4
Rating: 0
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Ingredients:
4 ozAdzuki beans
- soaked overnight
2 ozMargarine
1 Onion, chopped
2 Garlic cloves, crushed
1 lbsLeeks, trimmed
- washed well & sliced
1 Carrot, diced
8 ozMushrooms, wiped & sliced
1 tbspHungarian paprika, sweet
1 pinchCayenne pepper, to taste
2 tbspWholewheat flour
1/2 pintVegetable stock
1 tbspSoy sauce
1 tbspTomato paste
1 lbsChopped tomatoes
Salt & pepper, to taste
Parsley, chopped, to garnish
DUMPLINGS
4 ozWholewheat flour
1/4 tspSalt
1 ozMargarine
3 tbspParsley, half if using dried
3 fl ozWater (or milk if preferred)
-OR- less, as needed
Procedures:
1Drain the beans & cover with fresh water.
2Bring to a boil & simmer till tender, about 35 minutes.
3Drain, reserving the liquid.
4Heat margarine in a large pot.
5Add the onion & cook until transparent.
6Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes.
7Stir in the paprika, pepper & flour.
8Add stock, soy sauce, tomato paste, tomatoes & salt & pepper.
9Bring to a boil, cover & simmer gently for 10 minutes.
10Stir in the beans & bring back to a boil.
11Add the dumplings.
12Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning.
13Sprinkle generously with parsley before serving.
14For dumplings: put the flour & salt into a bowl.
15Rub in margarine till it resembles fine breadcrumbs.
16Stir in parsley.
17Add just enough liquid to make a firm dough.
18Divide into 8 pieces & shape into dumplings.
19Serves 4 to Courtesy of mark satterl
 
 
 
 

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