Aduki Bean Stew

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 3
• 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

Recipe

• 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.