| 4 oz Adzuki beans soaked overnight | | 2 oz Margarine | | 1 x Onion, chopped | | 2 x Garlic cloves, crushed | | 1 lb Leeks, trimmed, washed well & sliced | | 1 x Carrot, diced | | 8 oz Mushrooms, wiped & sliced | | 1 tbl Hungarian paprika, sweet | | 1 pch Cayenne pepper, to taste | | 2 tbl Wholewheat flour | | 12 pt Vegetable stock | | 1 tbl Soy sauce | | 1 tbl Tomato paste | | 1 lb Chopped tomatoes | | Salt & pepper, to taste | | Parsley, chopped, to garnish | | DUMPLINGS | | 4 oz Wholewheat flour | | 1/4 tsp Salt | | 1 oz Margarine | | 3 tbl Parsley, half if using dried | | 3 fl oz 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 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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