Find Some Recipes - Adzuki Bean Stew

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Adzuki Bean Stew

Ingredients And Procedures

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

Directions:
Drain the beans and cover with fresh water. Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid. Heat butter or 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, 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 & 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 until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings. Serves 4 to 6.

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<h1>Adzuki Bean Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>ounces</TD><TD class=ingredient>adzuki beans, soaked overnight </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>ounces</TD><TD class=ingredient>butter, or margarine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>medium</TD><TD class=ingredient>onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cloves</TD><TD class=ingredient>garlic, crushed </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>leeks, trimmed, washed well and sliced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>whole</TD><TD class=ingredient>carrot, diced </TD><TD></TD></TR><TR><TD class=ingredient>8</TD><TD class=ingredient>ounces</TD><TD class=ingredient>mushrooms, wiped and sliced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>Hungarian paprika, sweet </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pinch</TD><TD class=ingredient>cayenne pepper, to taste </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>wholewheat flour </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>pint</TD><TD class=ingredient>vegetable stock </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>soy sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>tomato paste </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>tomatoes, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1 </TD><TD class=ingredient></TD><TD class=ingredient>salt, to taste </TD><TD></TD></TR><TR><TD class=ingredient>1 </TD><TD class=ingredient></TD><TD class=ingredient>pepper, to taste </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>parsley, chopped, to garnish </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>ounces</TD><TD class=ingredient>whole wheat flour </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>ounce</TD><TD class=ingredient>butter, or margarine </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoons</TD><TD class=ingredient>parsley, half if using dried </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>ounces</TD><TD class=ingredient>water, or milk if preferred, or less as needed </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Drain the beans and cover with fresh water. <BR>Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.<BR><BR>Heat butter or 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.<BR><BR>Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil.<BR><BR>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.<BR><BR>FOR DUMPLINGS: Put the flour and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.<BR><BR>Serves 4 to 6.<BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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