Amount
Ingredient
Preparation



4
ounces
adzuki beans

soaked overnight



2
ounces
butter

or margarine



1
medium
onion

chopped



2
cloves
garlic

crushed



1
pound
leeks

trimmed, washed well and sliced



1
whole
carrot

diced



8
ounces
mushrooms

wiped and sliced



1
tablespoon
hungarian paprika

sweet



1
pinch
cayenne pepper

to taste



2
tablespoon
whole wheat flour





1/2
pint
vegetable stock





1
tablespoon
soy sauce





1
tablespoon
tomato paste





1
pound
tomatoes

chopped



1
x
salt

to taste



1
x
pepper

to taste



1
x
parsley

chopped, to garnish



4
ounces
whole wheat flour





1/4
teaspoon
salt





1
ounce
butter

or margarine



3
tablespoons
parsley

half if using dried



3
ounces
water

or milk if preferred, or less as needed

 Drain the beans and cover with fresh water.  
Bring to a boil & simmer until tender, about 35 minutes.  Drain, reserving the liquid.

Heat butter or margarine in a large pot.  Add the onion and cook until transparent.  Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes.  Stir in the paprika, pepper and flour.

Add stock, soy sauce, tomato paste, tomatoes, salt and pepper.  Bring to a boil, cover and simmer gently for 1 minutes.  Stir in the beans and bring back to a boil.

Add the dumplings.  Cover with a tight fitting lid & simmer for 2-25 minutes very gently to prevent burning.  Sprinkle generously with parsley before serving.

FOR DUMPLINGS: Put the flour and salt into a bowl.  Rub in margarine until it resembles fine breadcrumbs.  Stir in parsley.  Add just enough liquid to make a firm dough.  Divide into 8 pieces and shape into dumplings.

Serves 4 to 6.