Last Updated on June 6, 2022
Lebanese Mujadara Recipe
You’re about to experience one of the hardest-core of recipes in the traditional Lebanese Cuisine: Mujadara bi Fasolia. This is a Mujadara stew version made with kidney beans and Bulgur. Also called “Mujaddarat Loubieh”, aka, Mujadara with beans, Lebanese Mujadara with Kidney Beans and Bulguris a dish with the simplest of ingredients yet the boldest of flavors. Kidney beans and Bulgur (cracked wheat) are stewed in a caramelized onions sauce that leaves you with nothing but the deepest of earthy aromas. The charm in this beans Mujaddara is that it’s made with no spices at all: its flavoring comes solely from onions and the grains.
There are many varieties of kidney beans in supermarkets today, try to get red or tan beans for this recipe if possible. And as you’ll notice in the recipe method that we soak the beans overnight then boil and discard their water the first time around. This is done traditionally with the thought that the beans will be easier on the tummy that way. As for Burghul, it is now easily found in mainstream grocery stores as well, under the name of “Bulgur.” If available, try to get the coarse Bulgur (#2).
We’ve recently featured another variation of the “Mujaddara” family, the Mjaddara with Lentils which is also known as lentils Mujadara with rice.
PS: in the photos above, it is apparent that the Burghul is overtaking the dish. This is how my sister Cynthia who prepared and photographed this dish likes to make it. Mom on the other hand enjoys having more Kidney beans in the Mujadara. Hence the recipe ingredients below reflect the traditional way mom used to make it.
How long does it take to make Mujadara?
It takes you about 15-20 minutes.
What is the mujadara Lebanese recipe?
Its complete recipe is provided in the following lines.
Traditional Lebanese Mujadara with Kidney Beans and Bulgur - Mujadara bi Fasolia
- 2.5 cups kidney beans
- 2 onions finely minced
- 1 cup bulgur
- 1/4 cup Olive Oil
- 1/3 cup vegetable oil or olive oil for frying
- 1/2 teaspoon salt
- Soak the kidney beans in water overnight (optional, to soften them).
- On the day of, boil the beans in a deep cooking pot for 5-10 minutes, discard their water, replenish with 4 cups of fresh warm water (water has to be warm so beans don’t shrink) and bring to a boil again on a gentle heat.
- Meanwhile, in a deep frying pan, fry the minced onions in 1/3 cup of vegetable or olive oil for about 15-20 minutes or until they are caramelized and crunchy. Once they reach that stage, discard the cooking oil and carefully pour 2 cups of water from the boiling pinto beans into the frying pan with the onions and boil for 10-15 minutes until the water turns deeply caramelized in color.
- Pour the onions and their boiling water in the pot where the beans are boiling, and let them all boil together for 15-20 more minutes on medium heat.
- Add and mix in the 1/4 cup of olive oil.
- Add the bulgur to the cooking pot with the salt and let it all boil for another 10-15 more minutes. The end result should be a thick stew.
- Serve hot or cold, with a side of plain yogurt and greens such as raw onions, green onions, radish etc.. and pita bread (optional).