Aduki Bean Stew
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
Instructions
- Saute the onion in the margarine until golden.
- Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
- Mix in the paprika and flour and stir for another minute.
- 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.
Nutrition & Diet Analysis (per serving)
512
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).