Aduki Bean Stew

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.


  • 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


  1. Saute the onion in the margarine until softened and starting to brown.
  2. Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until starting to soften.
  3. 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.
  4. Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
  5. Season with black pepper and parsley and serve with mashed potatoes, crusty bread, rice or couscous.

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