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Bean and Dumpling Stew
Makes 8 servings
Time to Prepare: 0:25
Time to Cook: 1:25
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Ingredients
4 oz Beans, adzuki, mature seeds, raw 2 oz Margarine, soft, soybean (hydrogenated and regular), with salt 1 med Onions, raw 2 clove Garlic, raw 1 lb Leeks, (bulb and lower leaf-portion), raw 1 med Carrots, raw 8 oz Mushrooms, raw 1 tbls Spices, paprika 1 dash Spices, pepper, red or cayenne 2 tbls Wheat flour, white, all-purpose, enriched, bleached 1 cup Soup, tomato vegetable, dehydrated, prepared with water 1 tbls Soy sauce made from hydrolyzed vegetable protein 1 tbls Tomato products, canned, paste, with salt added 1 lb Tomatoes, red, ripe, raw, year round average 1 dash Salt, table 1 dash Spices, pepper, black 1 tsp Parsley, raw 4 oz Wheat flour, white, all-purpose, enriched, bleached 1/4 tsp Salt, table 1 oz Margarine, soft, soybean (hydrogenated and regular), with salt 3 tbls Parsley, raw 3 oz Water
Directions
1. Drain the beans and cover with fresh water. bring to a boil and simmer until tender, about 35 minutes. Drain, reserving the liquid.
2. Heat margarine in a large pot. add the onion and cook until transparent.
3. Add the garlic, leeks, carrot, and mushrooms. Cook gently for 5 minutes.
4. Stir in the paprika, red pepper, and flour.
5. Add broth, soy sauce, tomato paste, tomatoes, salt, and black pepper. bring to a boil, cover, and simmer for 10 minutes.
6. Stir in the beans and bring back to a boil.
7. Add the dumplings. Cover with a lid and simmer gently for 25 minutes. Sprinkle with parsley before serving.
FOR DUMPLINGS:
1. Put the flour and salt into a bowl. Mix in margarine until it resembles fine breadcrumbs.
2. Stir in parsley. add the water to make a firm dough. Divide dough into pieces and shape into dumplings.
2. Heat margarine in a large pot. add the onion and cook until transparent.
3. Add the garlic, leeks, carrot, and mushrooms. Cook gently for 5 minutes.
4. Stir in the paprika, red pepper, and flour.
5. Add broth, soy sauce, tomato paste, tomatoes, salt, and black pepper. bring to a boil, cover, and simmer for 10 minutes.
6. Stir in the beans and bring back to a boil.
7. Add the dumplings. Cover with a lid and simmer gently for 25 minutes. Sprinkle with parsley before serving.
FOR DUMPLINGS:
1. Put the flour and salt into a bowl. Mix in margarine until it resembles fine breadcrumbs.
2. Stir in parsley. add the water to make a firm dough. Divide dough into pieces and shape into dumplings.
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