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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
4 Ounce(s) Adzuki beans
2 Ounce(s) Margarine
1 Onion, chopped
2 Garlic cloves, crushed
1 Pound(s) Leeks, trimmed
1 Carrot, diced
8 Ounce(s) Mushrooms, wiped & sliced
1 Tablespoon(s) Hungarian paprika, sweet
1 Pinch(s) Cayenne pepper
2 Tablespoon(s) Wholewheat flour
1/2 Pint(s) Vegetable stock
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) Tomato paste
1 Pound(s) Chopped tomatoes
1/4 Teaspoon(s) Salt
3 Tablespoon(s) Parsley, half if using dried
3 Ounce(s) Water |
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