Recipe - Adzuki Bean Stew

4 ounce Adzuki beans
soaked overnight
2 ounce Margarine
1 Onion; chopped
2 Garlic cloves; crushed
1 pound Leeks; trimmed,
washed well & cut or sliced up
1 Carrot; minced
8 ounce Mushrooms; wiped & cut or sliced up
1 tablespoon Hungarian paprika, sweet
1 pn Cayenne pepper; to taste
2 tablespoon Wholewheat flour
One half pt Vegetable stock
1 tablespoon Soy sauce
1 tablespoon Tomato paste
1 pound Chopped tomatoes
Salt & pepper; to taste
Parsley; chopped, to garnish

DUMPLINGS
4 ounce Wholewheat flour
One fourth teaspoon Salt
1 ounce Margarine
3 tablespoon Parsley, half if using dried
3 fl Water (or milk if preferred)
OR less, as needed

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 2025 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini