INGREDIENTS
4 oz beans soaked overnight
2 oz Margarine
1 Onion; chopped
2 Garlic cloves; crushed
1 lb Leeks; trimmed, washed well & sliced
1 Carrot; diced
8 oz Mushrooms; wiped & sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper; to taste
2 tb Wholewheat flour
1/2 pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt & pepper; to taste
Parsley; chopped, to garnish
DUMPLINGS:
4 oz Wholewheat flour
1/4 ts Salt
1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred) OR- less, as needed
METHOD
Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.
Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings.
