Aduki Bean Stew Recipe | CDKitchen.com

ingredients

4 ounces aduki beans, soaked and cooked (save the cooking liquid)
soya margarine to saute
1 onion, chopped
2 cloves garlic, finely chopped or crushed
1 medium leek, washed, halved lengthways and sliced thickly
1 large carrot, cut into long julienne strips
8 ounces mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons wholemeal (wholewheat) flour
hot sauce to taste
1 teaspoon dark vegetable stock powder
1 tablespoon good soy sauce
1 tablespoon tomato paste
1 can (14 ounce size) chopped tomatoes
freshly-ground black pepper, to taste
chopped fresh parsley, to taste

directions

Saute the onion in the margarine until softened and starting to brown. Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until starting to soften.

Mix in the paprika and flour and stir for another minute or so. Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients. Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry. Season with black pepper and parsley and serve with mashed potatoes, crusty bread, rice or couscous.

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