Adzuki Bean Stew With Dumplings Recipes

ADZUKI BEAN STEW WITH DUMPLINGS

Adzuki Bean Stew with Dumplings image

Time 5h

Yield 4

Number Of Ingredients 22

Ingredients

4 ounces adzuki beans, soaked overnight
2 ounces margarine
1 onion, chopped
2 cloves garlic, crushed
1 pound leeks, trimmed, washed well & sliced
1 carrot, diced
8 ounces mushrooms, wiped & sliced
1 tablespoon Hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tablespoons whole wheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 pound chopped tomatoes
salt & pepper, to taste
parsley, chopped, to garnish
DUMPLINGS
4 ounces whole wheat flour
1/4 teaspoon salt
1 ounce margarine
3 tablespoons parsley, half if using dried
3 ounces water (or milk if preferred)

Steps:

Drain the beans and cover with fresh water. Bring to a boil and simmer till tender, about 35 minutes. Drain, reserving the liquid. Heat 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 and 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 and 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 till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.

Nutrition Facts :

ADUKI BEAN STEW

Aduki Bean Stew image

This is an adopted recipe. I have not yet tried it, but hope to eventually. Please let me know if you try it and how it turns out via a review. Any opinions/changes will be taken into consideration! Thanks!

Provided by spatchcock

Categories Stew

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

125 g adzuki beans, soaked and cooked (save the cooking liquid)
soya margarine
1 onion, chopped
2 garlic cloves, finely chopped or crushed
1 medium leek, washed, halved lengthwise and sliced thickly
1 large carrot, cut into long julienne strips
250 g mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons whole wheat flour
chili sauce
1 teaspoon dark vegetable stock powder
1 tablespoon soy sauce
1 tablespoon tomato paste
1 (400 g) can canned tomatoes, chopped
fresh ground black pepper
fresh flat-leaf parsley, chopped

Steps:

Saute the onion in the margarine until golden.
Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
Mix in the paprika and flour and stir for another minute.
Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
Season with black pepper and parsley and serve.

Nutrition Facts : Calories 249.6, Fat 1.2, SaturatedFat 0.2, Sodium 599, Carbohydrate 50.2, Fiber 10.7, Sugar 9.2, Protein 14.2

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