4 oz adzuki beans soaked overnight
2 oz margarine
1 onion, chopped
2 garlic cloves, crushed
1 lb leeks, trimmed, washed well & s
1 carrot, diced
8 oz mushrooms, wiped & sliced
1 tbsp hungarian paprika, sweet
1 pinch cayenne pepper, to taste
2 tbsp wholewheat flour
1/2 pt vegetable stock
1 tbsp soy sauce
1 tbsp tomato paste
1 lb chopped tomatoes
1 salt & pepper, to taste
1 parsley, chopped, to garnish
DUMPLINGS
4 oz wholewheat flour
1/4 tsp salt
1 oz margarine
3 tbsp parsley, half if using dried
3 fl water (or milk if preferred) or- le, ss, as needed
Directions
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.
Servings: 4 servings
Adzuki Bean Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Stew
The History of Recipes
Recipes as a concept can be tracked back into the distant past, in fact as far as early Egypt, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just simple pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of a wide range of herbs, including some familiar names like basil, mint and parsley. Later on, we have a couple of interesting recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is served today, but instead recipes for the types of meals on the tables of the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe manuscripts, the majority of which are now in private libraries. By the time we get to the 20th century, cooking books are in high demand, as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Adzuki Bean Stew recipe.
