Aduki Bean Stew

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• Jodie Rees

  07 July 2012

  Jodie Rees rated and commented on this recipe

  

  Not bad. I liquidized a third of it to give to my little ones as soup.

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• Dan Parkes

  17 November 2012

  Dan Parkes rated and commented on this recipe

  

  It's a good solid stew. I added a bit of Lea & Perrins to add a bit of sourness. You could possibly add some Marmite as well as a boost. You can also make this less of a vegetarian option by using beef stock cubes instead of veg. A great foundation recipe though. Very yummy on it's own or with rice.

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Ingredients

• 125 g adzuki beans , soaked and cooked (save the cooking liquid)
• soya margarine
• 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
• 250 g mushrooms , cut into chunks unless very small
• 1 tablespoon sweet paprika
• 2 tablespoons whole wheat flour
• chili sauce
• 1 teaspoon dark vegetable stock powder
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 (400 g) can canned tomatoes , chopped
• fresh ground black pepper
• fresh flat-leaf parsley , chopped

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Serves 3

Preparation and cooking times

Ingredients

• 125 g adzuki beans , soaked and cooked (save the cooking liquid)
• soya margarine
• 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
• 250 g mushrooms , cut into chunks unless very small
• 1 tablespoon sweet paprika
• 2 tablespoons whole wheat flour
• chili sauce
• 1 teaspoon dark vegetable stock powder
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 (400 g) can canned tomatoes , chopped
• fresh ground black pepper
• fresh flat-leaf parsley , chopped

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