Aduki Bean Stew

Name: Aduki Bean Stew
Ingredients: 125 g adzuki beans, soaked and cooked (save the cooking liquid); soya margarine; 1 onion, chopped; 2 garlic cloves, finely chopped or crushed; 1 medium leek, washed, halved lengthwise and sliced thickly; 1 large carrot, cut into long julienne strips; 250 g mushrooms, cut into chunks unless very small; 1 tablespoon sweet paprika; 2 tablespoons whole wheat flour; chili sauce; 1 teaspoon dark vegetable stock powder; 1 tablespoon soy sauce; 1 tablespoon tomato paste; 1 (400 g) can canned tomatoes, chopped; fresh ground black pepper; fresh flat-leaf parsley, chopped

16 ingredients

6 steps

Ingredients

125 g adzuki beans, soaked and cooked (save the cooking liquid)
soya margarine
1 onion, chopped
2 garlic cloves, finely chopped or crushed
1 medium leek, washed, halved lengthwise and sliced thickly
1 large carrot, cut into long julienne strips
250 g mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons whole wheat flour
chili sauce
1 teaspoon dark vegetable stock powder
1 tablespoon soy sauce
1 tablespoon tomato paste
1 (400 g) can canned tomatoes, chopped
fresh ground black pepper
fresh flat-leaf parsley, chopped

Directions

1

Saute the onion in the margarine until golden.
2

Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
3

Mix in the paprika and flour and stir for another minute.
4

Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
5

Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
6

Season with black pepper and parsley and serve.