Aduki Bean Stew Recipe

Ingredients for Aduki Bean Stew

• Adzuki Beans
• Soya Margarine
• 1 medium onion, chopped
• Garlic Cloves
• 1 leek, sliced
• 1 medium carrot, diced
• 8 ounces mushrooms, sliced
• Sweet Paprika
• Whole Wheat Flour
• Chili Sauce
• Dark Vegetable Stock Powder
• Soy Sauce
• Tomato Paste
• Canned Tomatoes
• Fresh Ground Black Pepper
• Fresh Flat Leaf Parsley

How to Make Aduki Bean Stew

1. Melt 2 tablespoons of margarine in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and sauté until golden brown (about 5 minutes).
2. Add 2 cloves garlic (minced), 1 leek (sliced), 1 medium carrot (diced), and 8 ounces of mushrooms (sliced). Cook for another 5 minutes, until the vegetables are softened.
3. Stir in 1 tablespoon paprika and 2 tablespoons all-purpose flour. Cook for 1 minute, stirring constantly.
4. Add 1 (15-ounce) can of aduki beans (drained and rinsed), 4 cups of vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, and salt to taste. Add enough reserved bean cooking liquid to almost half cover the ingredients.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally and adding more broth if needed to maintain a stew-like consistency.
6. Season with freshly ground black pepper and 2 tablespoons chopped fresh parsley before serving. Enjoy!