Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Adzuki beans 1 tb Hungarian paprika, sweet
- soaked overnight 1 pn Cayenne pepper; to taste
2 oz Margarine 2 tb Wholewheat flour
1 Onion; chopped 1/2 pt Vegetable stock
2 Garlic cloves; crushed 1 tb Soy sauce
1 lb Leeks; trimmed, 1 tb Tomato paste
- washed well sliced 1 lb Chopped tomatoes
1 Carrot; diced Salt pepper; to taste
8 oz Mushrooms; wiped sliced Parsley; chopped, to garnish

---------------------------------DUMPLINGS---------------------------------
4 oz Wholewheat flour 3 tb Parsley, half if using dried
1/4 ts Salt 3 fl Water (or milk if preferred)
1 oz Margarine -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.

Courtesy of Mark Satterly

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