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Aduki Bean Stew
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    Aduki Bean Stew

  • 125 g (4oz) aduki beans, soaked and cooked (save the cooking liquid)
  • margarine to saute
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped or crushed
  • 1 medium leek, washed, halved lengthways and sliced thickly
  • 1 large carrot, cut into long julienne strips
  • 250 g (8oz) mushrooms, cut into chunks unless very small
  • 1 Tbsp sweet paprika
  • 2 Tbsp wholemeal (wholewheat) flour
  • chile sauce (eg Encona or Tabasco) to taste
  • 1 tsp dark vegetable stock powder
  • 1 Tbsp good soy sauce (eg Kikkoman)
  • 1 Tbsp tomato puree (paste)
  • chopped tomatoes
  • To finish: freshly-ground black pepper and chopped fresh parsley to taste
  • 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.

    From: Recipe Source (S.O.A.R.), adapted slightly Kate L Pugh
    Posted By: Kate L Pugh
    Post Date: Tuesday, March 28, 2000

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