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Member recipe

Aduki Bean Stew

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(2 ratings)

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Cooking time

Servings

Serves 3

Easy and quick stew

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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

Method

    1. Saute the onion in the margarine until golden.
    2. Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
    3. Mix in the paprika and flour and stir for another minute.
    4. Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
    5. Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
    6. Season with black pepper and parsley and serve.

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Comments

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dancparkes's picture
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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.

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

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