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
Scale
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
