Aduki Bean Stew
If you're only going to have a vegetarian one meal a day, then make it this East Asian delight. Mixed vegetable recipes are always tasty. Combine the most healthy vegetables to make a delicious soup all will devour.
Ingredients
- 4 ounces aduki beans, soaked and cooked (save the cooking liquid)
- Soya margarine to saute
- 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
- 8 ounces mushrooms, cut into chunks unless very small
- 1 tablespoon sweet paprika
- 2 tablespoons whole wheat flour
- Chilli sauce to taste
- 1 teaspoon dark vegetable stock powder
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 14 ounces can chopped tomatoes
- Freshly ground black pepper
- Fresh parsley, chopped
Instructions
- 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.
