Adzuki Bean Stew Recipe
Servings: 4
Ingredients
- 4 ounce Adzuki beans soaked overnight
- 2 ounce Margarine
- 1 x Onion, minced
- 2 x Garlic cloves, crushed
- 1 lb Leeks, trimmed, washed well & sliced
- 1 x Carrot, diced
- 8 ounce Mushrooms, wiped & sliced
- 1 Tbsp. Hungarian paprika, sweet
- 1 pch Cayenne pepper, to taste
- 2 Tbsp. Wholewheat flour
- 1/2 pt Vegetable stock
- 1 Tbsp. Soy sauce
- 1 Tbsp. Tomato paste
- 1 lb Minced tomatoes
- Salt & pepper, to taste
- Parsley, minced, to garnish
- 4 ounce Wholewheat flour
- 1/4 tsp Salt
- 1 ounce Margarine
- 3 Tbsp. Parsley, half if using dry
- 3 fl ounce Water, (or possibly lowfat milk if preferred) Or possibly- less, as needed
Directions
- Drain the beans & cover with fresh water. Bring to a boil & simmer until tender, about 35 min. Drain, reserving the liquid.
- Heat margarine in a large pot. Add in the onion & cook till transparent. Add in the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 min. Stir in the paprika, pepper & flour. Add in stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 min. Stir in the beans & bring back to a boil.
- Add in the dumplings. Cover with a tight fitting lid & simmer for 20-25 min very gently to prevent burning. Sprinkle generously with parsley before serving.
- FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add in just sufficient liquid to make a hard dough. Divide into 8 pcs & shape into dumplings.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 160 | 47% |
| Total Fat 18.2g | 23% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 3.17g | |
| Cholesterol 0mg | 0% |
| Sodium 872mg | 36% |
| Potassium 1063mg | 30% |
| Total Carbs 37.97g | 10% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.55g | 6% |
| Protein 10.29g | 16% |
