Adzuki Bean Stew

Ingredients

4 ounces adzuki beans
2 ounces butter
1 onion
2 garlic
1 pound leeks
1 carrot
8 ounces mushrooms
1 tablespoon hungarian paprika
2 tablespoon wholewheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 pound tomatoes
4 ounces wheat flour
1/4 teaspoon salt
1 ounce butter
3 tablespoons parsley
1/2 if using
3 ounces water

Instructions

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.