Recipe for Adzuki Bean Stew 
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Yield:
4
Ingredients:
Amount Ingredient
4 oz Adzuki beans soaked overnight
2 oz Margarine
1 x Onion, chopped
2 x Garlic cloves, crushed
1 lb Leeks, trimmed, washed well & sliced
1 x Carrot, diced
8 oz Mushrooms, wiped & sliced
1 tbl Hungarian paprika, sweet
1 pch Cayenne pepper, to taste
2 tbl Wholewheat flour
1/2 pt Vegetable stock
1 tbl Soy sauce
1 tbl Tomato paste
1 lb Chopped tomatoes
Salt & pepper, to taste
Parsley, chopped, to garnish
----------------- DUMPLINGS ----------------
4 oz Wholewheat flour
1/4 tsp Salt
1 oz Margarine
3 tbl Parsley, half if using dried
Instructions:
Instructions: 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.

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