Description
Mujaddara bi Fasolia is a traditional Lebanese stew featuring tender kidney beans and coarse bulgur cooked together with rich caramelized onions. This hearty dish combines earthy legumes and nutty bulgur in a flavorful and comforting one-pot meal that can be enjoyed hot or cold, often accompanied by plain yogurt, fresh greens, and pita bread.
Ingredients
Scale
Beans
- 2½ cups dried kidney beans
- 4 cups warm water
- ½ teaspoon salt
Onions and Oil
- 2 large onions, finely minced
- ¼ cup olive oil
- â…“ cup vegetable oil (or additional olive oil for frying)
Other
- 1 cup coarse bulgur
Instructions
- Soak and Prepare the Kidney Beans: Soak the dried kidney beans in water overnight to soften them thoroughly. Next day, drain and rinse the beans under fresh water.
- Boil and Cleanse the Beans: Place the soaked beans in a pot and cover them with fresh water. Bring to a rolling boil for 5–10 minutes to remove impurities, then drain and discard this water.
- Cook the Beans Gently: Refill the pot with 4 cups of warm water and return the beans to a gentle boil. This helps cook the beans evenly without breaking them apart.
- Caramelize the Onions: In a frying pan, heat ⅓ cup of vegetable oil over medium heat. Add the finely minced onions and sauté slowly for 15–20 minutes, stirring frequently, until they are deeply caramelized and crispy.
- Drain Excess Oil: Once the onions are caramelized, carefully discard the excess oil from the pan, leaving just the flavorful onion bits behind.
- Extract Onion Flavor: Pour 2 cups of the boiling bean water into the pan with caramelized onions. Boil this mixture for 10–15 minutes until the water transforms into a deep caramel color, intensifying the flavor.
- Incorporate Onion Mixture into Beans: Transfer the caramelized onion broth back into the pot with the beans. Continue boiling the combined mixture over medium heat for another 15–20 minutes to meld the flavors.
- Add Bulgur and Season: Stir in ¼ cup olive oil and 1 cup of coarse bulgur into the bean mixture. Add ½ teaspoon of salt to season evenly and mix well.
- Simmer to Finish: Let the stew boil gently for an additional 10–15 minutes until the bulgur absorbs the liquid and the stew thickens to a creamy consistency.
- Serve: Serve Mujaddara bi Fasolia hot or cold with accompaniments like plain yogurt, fresh greens such as raw onions, green onions, or radishes, and warm pita bread for a full, delicious meal experience.
Notes
- Soaking the beans overnight drastically reduces cooking time and improves digestibility.
- Slowly caramelizing the onions is key to developing the stew’s deep, sweet flavor.
- Discarding the first boiling water of the beans helps remove any bitterness and impurities.
- You can substitute vegetable oil with extra olive oil for a richer taste.
- This dish can be served hot as a stew or cold as a salad-like side.
- Adjust salt to taste, especially if serving with salty accompaniments.
- For added texture, garnish with toasted pine nuts or fresh herbs like parsley.
