This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Adzuki Bean Stew

x

Ingredients
4
ounces
adzuki beans, soaked overnight
2
ounces
butter, or margarine
1
medium
onion, chopped
2
cloves
garlic, crushed
1
pound
leeks, trimmed, washed well and sliced
1
whole
carrot, diced
8
ounces
mushrooms, wiped and sliced
1
tablespoon
Hungarian paprika, sweet
1
pinch
cayenne pepper, to taste
2
tablespoon
wholewheat flour
1/2
pint
vegetable stock
1
tablespoon
soy sauce
1
tablespoon
tomato paste
1
pound
tomatoes, chopped
1

salt, to taste
1

pepper, to taste
1

parsley, chopped, to garnish
4
ounces
whole wheat flour
1/4
teaspoon
salt
1
ounce
butter, or margarine
3
tablespoons
parsley, half if using dried
3
ounces
water, or milk if preferred, or less as needed

Directions:
Drain the beans and cover with fresh water.
Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.
Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour.
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and 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 and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.
Serves 4 to 6.

How To make Adzuki Bean Stew's Videos

Relevant Articles

Shares

x

Categories

x

Menu