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
Written recipes as an idea can be observed way back into distant history, in truth as far back into history as the ancient Egyptians, and maybe even further. Having said that, these, old cookbooks were just very basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Continuing our culinary historical journey, there were a couple of interesting cookery books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is popular today, but rather recipes for the types of meals on the tables of the wealthy. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as basil and coriander. These new culinary innovations caused an explosion in recipe manuscripts, many of which still exist in private collections. Over the succeeding few hundred years, the upper-class families of the West tried to serve up the most exotic meals, and as a consequence, chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes of their peers. When we get to the twentieth century, cookery publications were increasing in popularity mostly due to more people being able to read, increased leisure time and being a little richer. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Adzuki Bean Stew recipe.
