Mujaddara bi Fasolia is a comforting Lebanese dish featuring kidney beans and coarse bulgur, cooked to perfection with caramelized onions. This hearty, vegan-friendly stew is packed with flavor and nutrition, making it a staple in Middle Eastern cuisine. Served hot or cold, it's often enjoyed with plain yogurt, fresh greens, and pita bread for a complete meal.
Why You’ll Love This Recipe
- Nutritious and hearty – Packed with plant-based protein, fiber, and wholesome grains.
- Simple and budget-friendly – Made with affordable pantry staples.
- Rich in flavor – The caramelized onions add a deep, savory sweetness.
- Vegan and naturally gluten-free (if made with gluten-free bulgur or a substitute like quinoa).
- Great for meal prep – Tastes even better the next day.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2½ cups dried kidney beans
- 2 large onions, finely minced
- 1 cup coarse bulgur
- ¼ cup olive oil
- ⅓ cup vegetable oil or additional olive oil for frying
- ½ teaspoon salt
- 4 cups warm water
Directions
Soak and Boil the Beans
- Soak the kidney beans in water overnight to soften them.
- Drain and rinse the beans.
- In a deep pot, cover the beans with fresh water and bring to a boil.
- Boil for 5–10 minutes, then drain and discard the water.
- Refill the pot with 4 cups of warm water and bring to a gentle boil.
Caramelize the Onions
- In a deep frying pan, heat ⅓ cup of vegetable oil over medium heat.
- Add the finely minced onions and sauté for 15–20 minutes until caramelized and crispy.
- Carefully discard the excess oil from the pan.
Combine Onions and Beans
- Pour 2 cups of the boiling water from the beans into the pan with the caramelized onions.
- Boil the mixture for 10–15 minutes until the water turns a deep caramel color.
- Transfer the onion mixture back into the pot with the beans and continue boiling together for 15–20 minutes over medium heat.
Add Bulgur and Final Cooking
- Stir in ¼ cup of olive oil and the coarse bulgur into the pot.
- Add ½ teaspoon of salt and mix well.
- Let the stew boil for another 10–15 minutes until thickened.
Serve
- Serve hot or cold with plain yogurt, fresh greens (raw onions, green onions, radishes), and pita bread if desired.
Servings and Timing
- Prep Time: 15 minutes (plus overnight soaking)
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4
- Calories: Approximately 562 kcal per serving
Variations
- Use a different grain – Swap bulgur with quinoa or brown rice for a gluten-free version.
- Spice it up – Add cumin, cinnamon, or allspice for extra warmth.
- Add greens – Stir in spinach or kale for more nutrients.
- Make it oil-free – Skip the frying and sauté onions with a splash of water.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Reheating: Warm on the stovetop with a splash of water to loosen the consistency.
FAQs
1. Can I use canned kidney beans?
Yes, but the flavor is best with dried beans. If using canned, rinse and drain them, then reduce cooking time.
2. What type of bulgur should I use?
Coarse bulgur (#3 or #4) works best for a hearty texture.
3. Can I make this dish ahead of time?
Absolutely! Mujaddara tastes even better the next day as the flavors meld.
4. Is this dish gluten-free?
Traditional bulgur contains gluten, but you can swap it with quinoa or rice.
5. Can I use other types of beans?
Yes, chickpeas or lentils can be used instead of kidney beans.
6. What can I serve with Mujaddara bi Fasolia?
It pairs well with plain yogurt, a fresh salad, pickled vegetables, or pita bread.
7. How can I caramelize onions faster?
Cook them over medium-high heat, stirring frequently, or add a pinch of sugar to speed up browning.
8. Can I cook this in an Instant Pot?
Yes! Pressure cook soaked beans for about 10 minutes, then follow the remaining steps on sauté mode.
9. Why do I need to discard the first boiling water from the beans?
It helps remove compounds that can cause digestive discomfort.
10. How do I thicken the stew if it's too watery?
Let it simmer uncovered for a few minutes, stirring occasionally.
Conclusion
Mujaddara bi Fasolia is a wholesome, budget-friendly, and deeply satisfying Lebanese dish. Its combination of kidney beans, bulgur, and caramelized onions creates a deliciously rich and hearty meal. Whether you enjoy it warm or cold, this comforting stew is sure to become a favorite in your kitchen. Try it today and savor the flavors of Middle Eastern cuisine!
Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew)
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Mujaddara bi Fasolia, a Lebanese kidney beans and bulgur stew, is a comforting and nutritious dish packed with plant-based protein and fiber. This vegan-friendly recipe is made with hearty kidney beans, coarse bulgur, and deeply caramelized onions for a rich, savory flavor. Perfect for meal prep, it can be served hot or cold, making it a versatile dish that pairs wonderfully with plain yogurt, pita bread, and fresh greens. Gluten-free options are also available. Try this Middle Eastern classic for a wholesome, budget-friendly meal.
Ingredients
Ingredients:
- 2½ cups dried kidney beans
- 2 large onions, finely minced
- 1 cup coarse bulgur
- ¼ cup olive oil
- ⅓ cup vegetable oil (or additional olive oil for frying)
- ½ teaspoon salt
- 4 cups warm water
Instructions
Instructions:
-
Soak and Boil the Beans:
- Soak kidney beans in water overnight to soften.
- Drain and rinse the beans.
- In a pot, cover the beans with fresh water and bring to a boil for 5–10 minutes, then drain and discard the water.
- Refill the pot with 4 cups of warm water and bring to a gentle boil.
-
Caramelize the Onions:
- Heat ⅓ cup vegetable oil in a frying pan over medium heat.
- Add the finely minced onions and sauté for 15–20 minutes until caramelized and crispy.
- Discard the excess oil from the pan.
-
Combine Onions and Beans:
- Pour 2 cups of boiling water from the beans into the caramelized onions.
- Boil for 10–15 minutes until the water turns a deep caramel color.
- Transfer the onion mixture back into the pot with the beans and continue boiling for 15–20 minutes over medium heat.
-
Add Bulgur and Final Cooking:
- Stir in ¼ cup olive oil and the coarse bulgur.
- Add ½ teaspoon salt and mix well.
- Let the stew boil for another 10–15 minutes until thickened.
-
Serve:
- Serve hot or cold with plain yogurt, fresh greens (like raw onions, green onions, or radishes), and pita bread.
Notes
- Feel free to swap bulgur with quinoa or brown rice for a gluten-free version.
- If you'd like a spicier dish, add cumin, cinnamon, or allspice.
- You can skip the frying and caramelize the onions with a splash of water for an oil-free option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
