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. Serves 4 to 6.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 849.7mg||29 %|
|Potassium 913.3mg||24 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 46.8g|
|Protein 12.6g||18 %|
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Calories per serving: 423
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