Title: Adzuki Bean Stew
Categories: Vegetarian Bean Soup
Yield: 4 Servings

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

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.

Courtesy of Mark Satterly

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