Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
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If you’ve ever wanted to discover a dish that is both hearty and soulfully satisfying, you’re in for a treat with this Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe. This traditional Lebanese stew brings together tender kidney beans, nutty bulgur, and deeply caramelized onions in a harmonious blend that feels like a warm embrace with every bite. It’s a simple yet profoundly delicious comfort food that nourishes both body and spirit, perfect for sharing around the table with loved ones or enjoying as a cozy solo meal.
Ingredients You’ll Need
This recipe uses a handful of humble yet essential ingredients that each play a crucial role in crafting the layers of flavor, texture, and color that Mujaddara bi Fasolia is known for. From the creamy beans to the toasted bulgur and golden onions, everything comes together beautifully with the help of quality olive and vegetable oils.
- Dried kidney beans: The star legume that offers heartiness and a creamy texture when properly cooked and soaked overnight.
- Large onions, finely minced: Slowly caramelized to golden perfection, these onions add sweetness and a crispy bite.
- Coarse bulgur: Adds a satisfying nuttiness and chewy texture that complements the beans perfectly.
- Olive oil: Brings richness and a fragrant Mediterranean aroma that lifts the entire stew.
- Vegetable oil: Used for frying the onions to crisp, caramelized glory without overpowering their flavor.
- Salt: Simple yet essential to balance and enhance all the flavors as the stew cooks.
- Warm water: Necessary for soaking, boiling, and gently simmering the beans and bulgur to tender perfection.
How to Make Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
Step 1: Soak and Prep the Kidney Beans
Start by soaking your dried kidney beans overnight. This soaking process is key—it softens the beans and shortens the cooking time dramatically, ensuring they become tender without falling apart. The next day, rinse the beans and give them a quick boil in fresh water for 5 to 10 minutes before draining. This step helps to remove any impurities, setting the stage for a smooth, clean flavor in your stew.
Step 2: Caramelize the Onions to Golden Perfection
While the beans soak in their second boiling stage with warm water, it’s time to work on the onions. Heat the vegetable oil in a wide pan over medium heat and add your finely minced onions. Patience is rewarded here—cooking them low and slow for about 15 to 20 minutes allows their natural sweetness to emerge and their edges to crisp beautifully. The caramelized onions become the aromatic heart of this Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe.
Step 3: Build Flavor with Onion Water
After your onions are crisped up, discard the excess oil and pour 2 cups of boiling bean water directly into the pan. Let this mixture bubble for 10 to 15 minutes until the water takes on a deep caramel brown color. This step infuses the stew with those unforgettable rich and savory notes that make this recipe a standout.
Step 4: Combine Beans and Onion Broth, Then Simmer
Return the onion-infused water and onions to the pot of kidney beans. Keep everything simmering together for 15 to 20 minutes on medium heat. This melding stage allows the flavors to marry and intensify, producing the signature depth that Mujaddara bi Fasolia is celebrated for.
Step 5: Add Bulgur and Finish Cooking
Now stir in the coarse bulgur along with a generous splash of olive oil and the half teaspoon of salt. This final cooking phase, lasting 10 to 15 minutes, thickens the stew and softens the bulgur just enough for a perfect balance of chew and creaminess. As the stew thickens, the aromas swell, promising a meal that’s both comforting and invigorating.
How to Serve Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
Garnishes
One fantastic thing about this stew is how well it takes subtle, fresh garnishes that brighten its rich flavors. A dollop of plain yogurt brings a cooling creaminess that contrasts beautifully with the warm spices, while fresh greens such as raw onions, green onions, or crisp radishes add an invigorating crunch and peppery edge.
Side Dishes
Mujaddara bi Fasolia pairs wonderfully with simple sides like warm pita bread or rustic flatbreads that scoop up every bit of the stew. A fresh salad with bright lemon vinaigrette or a bowl of pickled vegetables also complements the dish, creating a balanced meal packed with texture and zest.
Creative Ways to Present
If you’re looking to impress guests or simply try something new, serve Mujaddara bi Fasolia in a shallow bowl and drizzle the top with extra virgin olive oil and a sprinkle of toasted pine nuts or chopped fresh parsley. For a colorful twist, add a handful of pomegranate seeds that pop with juicy sweetness. This Lebanese Kidney Beans and Bulgur Stew recipe is a playground for creative presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Mujaddara bi Fasolia stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the stew even more delicious the next day. Just be sure to cool it completely before refrigerating.
Freezing
If you want to stash this stew for longer periods, Mujaddara bi Fasolia freezes well. Portion it into freezer-safe containers or bags and keep it frozen for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
To reheat, gently warm the stew on the stove over low heat, stirring occasionally and adding a splash of water if it feels too thick. Avoid high heat which can dry it out or cause the bulgur to become mushy. Microwave reheating works too but use medium power and stir halfway through.
FAQs
Can I use canned kidney beans instead of dried?
You absolutely can, and it’s a great shortcut! Just rinse and drain canned beans, then add them when you combine the onion broth with the beans. Adjust cooking time as canned beans are already soft, so you’ll mainly want to focus on melding flavors and cooking the bulgur.
What’s the difference between fine and coarse bulgur?
Coarse bulgur, as used in this recipe, has larger grain pieces that provide a pleasant bite and texture contrast to the creamy beans. Fine bulgur is more powdery and absorbs liquids faster, which can make the stew overly thick or mushy if used here.
Is Mujaddara bi Fasolia a vegetarian or vegan dish?
Yes! This recipe is naturally vegetarian and vegan, relying solely on plant-based ingredients for its rich, satisfying flavors. It’s a fantastic protein-packed option for anyone seeking wholesome, meat-free meals.
Can I prepare the caramelized onions in advance?
Definitely. Caramelized onions keep well in the fridge for a day or two and save you time on cooking day. Just reheat gently before adding the boiling water and proceeding with the recipe steps.
How spicy is this dish?
Mujaddara bi Fasolia has no inherent spiciness and is gentle enough for all palates. If you’d like, you can add a pinch of cayenne pepper or sprinkle some chili flakes on top to introduce heat without overwhelming the other delicious flavors.
Final Thoughts
There is something incredibly fulfilling about cooking and sharing Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe. From the bubbling pot of caramelized onions and tender beans to the nutty bulgur blending in, it’s a dish that wraps you in warmth and tradition. Give it a try and let this humble Lebanese stew surprise you — it’s bound to become a beloved staple in your kitchen just like it is in mine!
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Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
- Total Time: 13 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mujaddara bi Fasolia is a traditional Lebanese stew combining kidney beans and coarse bulgur, enriched with caramelized onions and fragrant olive oil. This hearty vegetarian dish is both comforting and nutritious, perfect for a wholesome family meal.
Ingredients
Beans
- 2½ cups dried kidney beans
- 4 cups warm water
- ½ teaspoon salt
Onions & Oils
- 2 large onions, finely minced
- ⅓ cup vegetable oil (or additional olive oil for frying)
- ¼ cup olive oil
Grains
- 1 cup coarse bulgur
Instructions
- Soak and Boil the Beans: Soak the dried kidney beans in water overnight to soften them. The next day, drain and rinse the beans thoroughly.
- Initial Boil: Place the beans in a pot, cover with fresh water, and bring to a boil for 5 to 10 minutes to help remove impurities. Drain and discard this water.
- Simmer Beans: Refill the pot with 4 cups of warm water and bring to a gentle boil, allowing the beans to cook and soften.
- Caramelize the Onions: While the beans cook, heat ⅓ cup vegetable oil in a frying pan over medium heat. Add the finely minced onions and sauté for 15 to 20 minutes until they become deeply caramelized and crispy.
- Drain Excess Oil: Discard the excess oil from the pan with the caramelized onions to avoid greasiness in the final dish.
- Combine Onions and Beans: Pour 2 cups of boiling water from the cooked beans into the caramelized onions. Boil this mixture for 10 to 15 minutes until the water acquires a deep caramel color.
- Return Onion Mixture to Pot: Transfer the onion and water mixture back into the pot with the beans and continue boiling over medium heat for another 15 to 20 minutes to meld the flavors.
- Add Bulgur and Olive Oil: Stir in ¼ cup olive oil, the coarse bulgur, and ½ teaspoon salt. Mix thoroughly to combine all ingredients evenly.
- Final Cooking: Let the stew boil gently for an additional 10 to 15 minutes until the mixture thickens and the bulgur is tender, creating a stew-like consistency.
- Serve: Serve Mujaddara hot or cold, accompanied by plain yogurt, fresh greens such as raw onions, green onions or radishes, and warm pita bread for a complete meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Caramelizing the onions slowly is key to developing the stew’s rich, deep flavor.
- Adjust salt to taste depending on dietary needs.
- For a vegan version, ensure the accompaniments do not include dairy or opt for plant-based yogurt.
- This dish can be enjoyed warm or chilled, making it versatile for different seasons.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 1 hour 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Lebanese
