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Print this Recipe    Bean Stew

Aduki Bean Stew
Serves 3

125g (4oz) 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
250g (8oz) mushrooms, cut into chunks unless very small
1 Tbsp sweet paprika
2 Tbsp wholemeal (wholewheat) flour
chilli sauce (eg Encona or Tabasco) to taste
1 tsp dark vegetable stock powder
1 Tbsp good soy sauce (eg Kikkoman)
1 Tbsp tomato puree (paste)
400g (14oz) can chopped tomatoes

freshly-ground black pepper
chopped fresh parsley

Saute the onion in the margarine until softened and starting to
brown. Add the garlic, leek, carrot and mushrooms, and cook for
another 5 minutes, until starting to soften. 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.

Stir well, cover and simmer for about 30 minutes, stirring occasionally
and adding more cooking liquid if it gets too dry. Season with
black pepper and parsley and serve with mashed potatoes, crusty
bread, rice or couscous.

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