A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Adzuki Bean Stew with Dumplings
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- #36338
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 ounces adzuki beans, soaked overnight
2 ounces margarine
1 onion, chopped
2 cloves garlic, crushed
1 pound leeks, trimmed, washed well & sliced
1 carrot, diced
8 ounces mushrooms, wiped & sliced
1 tablespoon Hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tablespoons whole wheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato paste
1 pound chopped tomatoes
salt & pepper, to taste
parsley, chopped, to garnish
DUMPLINGS
4 ounces whole wheat flour
1/4 teaspoon salt
1 ounce margarine
3 tablespoons parsley, half if using dried
3 ounces water (or milk if preferred)
directions
Drain the beans and cover with fresh water. Bring to a boil and simmer till tender, about 35 minutes. Drain, reserving the liquid.
Heat margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour. Add stock, soy sauce, tomato paste, tomatoes and salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil. Add the dumplings. Cover with a tight fitting lid and simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour and 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 and shape into dumplings.
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nutrition data
494 calories, 20 grams fat, 69 grams carbohydrates, 16 grams protein per serving.
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