Adzuki Bean Stew With Dumplings Recipes

Steps:

• Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid.
• In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces.
• Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so.
• Add beans to saute pan and saute for a minute or two.
• Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.

Steps:

• Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
• Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
• To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
• Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.

Steps:

• 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.