½ cup azuki beans

¼ cup soy margarine

1 chopped onion

2 crushed garlic cloves

1 medium diced carrot

1 cup sliced fresh mushrooms

1 tablespoon paprika

1 pinch Cayenne pepper

2 tablespoon whole wheat flour

1 cup vegetable stock

1 tablespoon soy sauce

1 tablespoon tomato paste

1 pound chopped tomatoes

Salt and pepper to taste

Chopped parsley

 

Dumplings

½ cup whole wheat flour

1/4 teaspoon salt

1/8 cup soy margarine

3 tablespoons parsley

1/4 cup water or soy milk

Place uncooked beans in water and soak overnight. Drain the uncooked beans and cover with fresh water in a pot. Bring water to a boil and simmer until tender, about 35 minutes. Drain beans and reserve the liquid. Heat soy margarine in a large pot. Add the onion, garlic, carrot and fresh mushrooms. Then cook until onions are transparent. Add the paprika, pepper and flour to the onion mixture. Add vegetable stock, soy sauce, tomato paste, tomatoes, salt and additional pepper. Bring to a boil before covering and simmering gently for about 10 minutes. Stir in the beans and boil again. When boiling, add the dumplings. Cover and simmer for 20-25 minutes. Stir frequently to prevent burning. Garnish with chopped parsley before serving.

 

FOR DUMPLINGS: Mix flour and salt into a bowl before cutting in margarine until it resembles fine breadcrumbs. Stir in parsley. Add enough liquid to create a firm dough. Divide into about 8 pieces and shape into dumplings.