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Adzuki Bean Stew

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 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.
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