If you’re craving a dish that feels like a warm hug, full of wholesome flavors and comforting textures, then you’re in the right place. Mujaddara bi Fasolia: Lebanese Kidney Beans and Bulgur Stew Recipe is a classic Lebanese staple that brings together tender kidney beans, nutty bulgur, and beautifully caramelized onions into a stew that’s both hearty and soulful. This recipe is perfect for anyone looking to enjoy a nutritious, plant-based meal that’s brimming with tradition and simple goodness.
Ingredients You’ll Need
Every ingredient in this dish plays a vital role in creating the perfect balance of taste and texture. The simplicity of ingredients makes Mujaddara bi Fasolia delightful and accessible while ensuring each element shines through.
- 2½ cups dried kidney beans: These provide a creamy texture and protein-packed base for the stew.
- 2 large onions, finely minced: Essential for their caramelized sweetness and crunch.
- 1 cup coarse bulgur: Adds a nutty flavor and lovely chewiness to the dish.
- ¼ cup olive oil: Brings richness and depth to the stew.
- ⅓ cup vegetable oil (or additional olive oil): Used to caramelize the onions perfectly until crisp.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- 4 cups warm water: Necessary to cook the beans and bring everything together.
How to Make Mujaddara bi Fasolia: Lebanese Kidney Beans and Bulgur Stew Recipe
Step 1: Soak and Prepare the Kidney Beans
The foundation of this dish starts with soaking the kidney beans overnight to soften them. This not only speeds up the cooking process but also ensures the beans cook evenly and absorb the flavors of the stew beautifully.
Step 2: Boil and Rinse the Beans
After the beans have soaked, drain and rinse them well. Place them in a pot with fresh water, bring to a rapid boil for about 5 to 10 minutes, then drain and discard that water. This step helps remove any impurities and reduces the cooking time further.
Step 3: Begin Cooking the Beans
Refill the pot with 4 cups of warm water and let the beans simmer gently. This slow simmer is key to developing that tender, melt-in-your-mouth bean texture that makes the stew so satisfying.
Step 4: Caramelize the Onions
While the beans are cooking, take the finely minced onions and fry them in ⅓ cup of vegetable oil over medium heat. Stir frequently and cook for 15 to 20 minutes until the onions turn a deep golden brown and become delightfully crispy. These caramelized onions add a beautiful richness and slight sweetness that is essential to the dish’s iconic flavor.
Step 5: Combine Onion Oil and Beans
Once the onions are perfectly caramelized, discard the excess oil from the pan. Then pour about 2 cups of boiling water from the cooking beans into the onions and boil the mixture for 10 to 15 minutes. This process deepens the flavor, giving the stew that signature rich caramel hue.
Step 6: Finish Cooking the Stew
Transfer the onion mixture back into the pot with the simmering beans, maintain a gentle boil for another 15 to 20 minutes, letting their flavors unite. Next, stir in ¼ cup of olive oil and the coarse bulgur, followed by ½ teaspoon of salt. Mix everything well and allow the stew to cook for an additional 10 to 15 minutes until it thickens slightly and the bulgur softens perfectly.
How to Serve Mujaddara bi Fasolia: Lebanese Kidney Beans and Bulgur Stew Recipe
Garnishes
Adding simple garnishes like plain yogurt or a dollop of tangy labneh brings a lovely contrast to the warm, earthy stew. Fresh greens such as raw onions, green onions, or crunchy radishes add freshness and a bit of bite that brightens every spoonful.
Side Dishes
This stew pairs beautifully with soft pita bread, allowing you to scoop up every bit of its hearty goodness. A fresh salad with cucumbers, tomatoes, and a lemony vinaigrette makes a fantastic light side that complements the rich flavors of Mujaddara bi Fasolia.
Creative Ways to Present
For a unique twist, try serving the stew layered in bowls with alternating scoops of caramelized onions on top, finishing with a sprinkle of toasted pine nuts or fresh parsley for extra texture and color. It also makes a great filling for savory wraps when paired with a squeeze of lemon juice.
Make Ahead and Storage
Storing Leftovers
Mujaddara bi Fasolia keeps well in an airtight container in the refrigerator for up to 4 days, making it a fantastic option for meal prepping and quick lunches throughout the week.
Freezing
If you want to store it for longer, this stew freezes beautifully. Just make sure to use a freezer-safe container, and it will be ready to thaw out and enjoy for up to three months without losing any of its comforting flavors.
Reheating
When reheating, add a splash of water to bring back the stew’s lovely texture and warmth. Warm it gently over the stovetop or microwave it until piping hot, stirring occasionally for even heat distribution.
FAQs
Can I use canned kidney beans instead of dried?
Absolutely! Using canned kidney beans reduces cook time significantly. Just be sure to rinse them well and adjust the cooking steps accordingly, as canned beans are already soft and won’t require soaking or prolonged boiling.
What can I substitute for bulgur if I can’t find it?
Couscous or quinoa can be good substitutes; however, keep in mind that bulgur has a unique nutty flavor and texture that pairs beautifully with the kidney beans. Adjust cooking times accordingly when using these alternatives.
Is Mujaddara bi Fasolia suitable for vegans?
Yes! This recipe is completely plant-based and naturally vegan, making it a wonderful choice for anyone looking for a wholesome, meat-free meal packed with protein and fiber.
Can I make this stew spicier?
Definitely! While the traditional recipe is mild and comforting, adding a pinch of ground cumin, paprika, or even a dash of chili flakes during cooking can give the stew a delicious spicy kick.
What is the best way to soak the kidney beans?
Soaking overnight in plenty of cold water is the best method. It allows the beans to rehydrate fully, ensuring even cooking and a nice tender texture once simmered in the stew.
Final Thoughts
Mujaddara bi Fasolia: Lebanese Kidney Beans and Bulgur Stew Recipe is one of those treasured dishes that feels like home on a plate. It’s simple, nourishing, and packed with layers of flavor that comfort and satisfy. I hope you embrace this recipe with excitement and make it a regular star in your kitchen, sharing it with friends and family who will surely love it as much as you do.
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Mujaddara bi Fasolia: Lebanese Kidney Beans and Bulgur Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Description
Mujaddara bi Fasolia is a hearty and traditional Lebanese stew made with kidney beans and coarse bulgur, enhanced by caramelized onions that add a rich, deep flavor. This wholesome dish is simmered to perfection, offering a comforting meal that can be enjoyed hot or cold, typically served with plain yogurt, fresh greens, and pita bread.
Ingredients
Beans and Bulgur
- 2½ cups dried kidney beans
- 1 cup coarse bulgur
- 4 cups warm water
- ½ teaspoon salt
Onions and Oils
- 2 large onions, finely minced
- ¼ cup olive oil
- ⅓ cup vegetable oil (or additional olive oil for frying)
Instructions
- Soak and Boil the Beans: Soak kidney beans overnight in water to soften.
- Drain and Rinse Beans: After soaking, drain and rinse the beans thoroughly.
- Initial Boil: Place beans in a pot, cover with fresh water, boil for 5–10 minutes, then drain and discard this water.
- Simmer Beans: Refill the pot with 4 cups of warm water and bring to a gentle boil.
- Caramelize the Onions: Heat vegetable oil in a frying pan over medium heat, then add finely minced onions and sauté for 15–20 minutes until caramelized and crispy.
- Remove Excess Oil: Discard excess oil from the pan after caramelization.
- Combine Onion Flavor: Pour 2 cups of boiling water from the beans into the caramelized onions in the pan.
- Boil Onion Water: Boil this mixture for 10–15 minutes until the water turns a deep caramel color.
- Mix Onion Mixture with Beans: Transfer the caramelized onion mixture back into the pot with the beans and boil over medium heat for 15–20 minutes.
- Add Bulgur and Olive Oil: Stir in olive oil and the coarse bulgur thoroughly.
- Season: Add ½ teaspoon salt and mix well.
- Final Cooking: Let the stew boil for another 10–15 minutes until it thickens.
- Serve: Serve the stew hot or cold accompanied by plain yogurt, fresh greens such as raw onions, green onions, or radishes, and pita bread.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Caramelizing onions slowly is key for developing the dish’s characteristic deep flavor.
- You can substitute vegetable oil with more olive oil if preferred for frying.
- The stew can be enjoyed both hot or cold, making it versatile for different meals.
- Serving with yogurt and fresh greens balances the richness and adds freshness.
