Name: Aduki Bean Stew
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Aduki Bean Stew

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