Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) is one of those wondrous comfort foods that captures the soul of Lebanese home cooking in a single, deeply flavorful bowl. Imagine tender kidney beans mingled with golden bulgur in a warmly spiced tomato-free stew, aromatic with cumin, allspice, and cinnamon. It’s a vegan dish that’s surprisingly rich and hearty, often graced with caramelized onions and a squeeze of fresh lemon juice, perfect for cozy evenings or sharing at room temperature with friends. This is the kind of meal that promises comfort and nourishment in every spoonful.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) is just how unfussy the ingredients are, but don’t let their simplicity fool you—each adds essential flavor, texture, or an inviting pop of color. These pantry staples simmer together into a dish that’s hearty, fragrant, and irresistibly comforting.
- Olive oil: Choose a good extra-virgin olive oil for a rich, fruity base that gently sautés the onions and garlic.
- Onion: Finely chopped and slowly cooked, onion becomes sweet and golden, forming the backbone of this stew’s comforting flavor.
- Garlic: Just two cloves add a mellow warmth that supports the earthy beans and spices.
- Kidney beans: Using canned beans keeps this weeknight-friendly; rinse them well for best results.
- Coarse bulgur wheat: Aim for grade #3 or #4 to get a pleasantly chewy, nutty texture that gives the dish body.
- Water or vegetable broth: Vegetable broth deepens the flavor, though water keeps it lighter—either works beautifully.
- Ground cumin: Earthy and fragrant, cumin gives the stew its distinctly Lebanese soul.
- Ground allspice: Just a little lends warmth and subtle sweetness that ties everything together.
- Ground cinnamon: Cinnamon echoes the allspice and adds an unmistakable Middle Eastern aroma.
- Black pepper: A light touch is all you need for gentle heat.
- Salt: Essential for awakening all the flavors—taste as you go!
- Lemon juice: The squeeze of fresh lemon at the end brightens and balances the stew’s richness.
- Caramelized onions (optional): These are pure magic as a garnish, adding sweet depth and irresistible golden strands on top.
- Fresh parsley (optional): Scatter a little on for a burst of color and herbal freshness just before serving.
How to Make Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew)
Step 1: Sauté the Aromatics
Start by heating the olive oil in a medium pot over medium heat. Once it shimmers, add your chopped onion and let it gently cook, stirring occasionally, for about 5 to 6 minutes. You want the onion tender and lightly golden—this is where so much of that classic Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) flavor begins! Add in the garlic and sauté for one more minute, just until it smells delicious.
Step 2: Combine the Base Ingredients
Now toss in the kidney beans and coarse bulgur. Pour in your water or, for more flavor, vegetable broth. Sprinkle in the cumin, allspice, cinnamon, black pepper, and a good pinch of salt. Give it all a gentle stir to mix the flavors evenly—everything should look lightly speckled with spices and already inviting.
Step 3: Simmer to Perfection
Raise the heat and bring the stew to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer softly for 20 to 25 minutes. Stir occasionally so nothing sticks to the bottom. The bulgur will slowly plump as the kidney beans warm through, and before you know it you’ll have a thick, spoonable Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) with the perfect stew-like consistency.
Step 4: Finish and Rest
Once the bulgur is tender and most of the liquid has been absorbed, stir in the lemon juice. Taste and adjust the salt or spices as you like. Let the stew sit, covered, for 5 tiny minutes. This little pause allows the flavors to meld and the stew to thicken just right before serving.
Step 5: Garnish and Serve
Spoon the stew into bowls and, if you want to make it extra-special, top it with a pile of caramelized onions or a sprinkle of fresh parsley. Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) is now ready to steal the spotlight at your table!
How to Serve Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew)
Garnishes
Nothing transforms Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) quite like a crown of deeply caramelized onions. Their sweetness plays off the earthy beans and grains, making each bite more complex and mouthwatering. If you’re short on time, a handful of fresh parsley or even a few lemon wedges on the side can be a lovely, zesty touch.
Side Dishes
This stew is wonderful served just as it is, but it’s even better with traditional Lebanese flatbread for scooping. Pair it with a bowl of creamy plant-based yogurt, some tart pickled turnips, or a crunchy cucumber-tomato salad for a full, colorful spread. Each bite becomes more interesting when you mix and match these sides!
Creative Ways to Present
For a dinner party twist, try spooning Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) into individual ramekins and finishing each with a nest of caramelized onions. Or pile it high on a platter surrounded by an array of fresh herbs, radishes, and lemon wedges. Even nestled inside a warm pita pocket with crisp veggies, this stew becomes a fun, hand-held meal!
Make Ahead and Storage
Storing Leftovers
Cool the Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days, and if you layer any garnishes separately, everything stays deliciously fresh with each reheat.
Freezing
This stew is perfect for batch cooking! Freeze cooled portions in tightly sealed containers for up to three months. Thaw overnight in the fridge before reheating. The texture of the bulgur holds up surprisingly well, and a squeeze of fresh lemon post-thaw works wonders to revive the flavors.
Reheating
Reheat Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) gently on the stovetop or in the microwave, stirring in a splash of water if it’s thickened too much. The flavors often deepen overnight, so leftover stew can be even more satisfying than day one!
FAQs
Can I use dried kidney beans instead of canned?
Absolutely! Just soak and cook the dried beans until tender before adding to the stew. It’s a little more work but delivers an even silkier texture. Canned beans are a wonderful shortcut for busy nights.
What’s the best type Main Course
Go for coarse bulgur, labeled as #3 or #4. Fine bulgur will turn mushy and lacks the hearty chew that makes Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) so satisfying.
Is this dish gluten-free?
Traditional Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) is not gluten-free because bulgur is made from wheat. If you need a gluten-free version, try substituting quinoa or short-grain rice for a similar result.
Can I make this recipe in advance for meal prep?
Definitely! This stew actually improves as it rests, so making it ahead is a wonderful idea. Store it without garnishes and add toppings fresh for the best texture.
Should Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) be served hot or at room temperature?
It’s lovely both ways. Traditionally, it’s served at room temperature, especially during Lent or warm weather, but there’s something extra cozy about enjoying a freshly made, steaming bowl straight from the pot!
Final Thoughts
If you’re looking for a hearty, healthy, and flavor-packed vegan meal, Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) really delivers. It’s simple, comforting, and endlessly customizable, so why not give it a try? Let it warm your home and table—you might just find it becomes your own cherished favorite.
Print
Mujaddara bi Fasolia (Lebanese Kidney Beans and Bulgur Stew) Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Mujaddara bi Fasolia is a hearty Lebanese stew made with kidney beans, bulgur, and a blend of warm spices. This vegan dish is packed with flavor and wholesome ingredients, making it a perfect main course for a cozy meal.
Ingredients
Stew:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups canned kidney beans, drained and rinsed
- 3/4 cup coarse bulgur wheat (grade #3 or #4)
- 4 cups water or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons lemon juice
Garnish:
- Caramelized onions (optional)
- Fresh parsley (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a pot, sauté onion until golden, add garlic.
- Cook Stew: Add beans, bulgur, water/broth, spices, simmer for 20-25 mins.
- Finish and Serve: Stir in lemon juice, adjust seasoning, let sit, garnish, and serve warm.
Notes
- For a deeper flavor, use vegetable broth instead of water.
- This stew is traditionally served at room temperature during Lent or as a simple comfort meal year-round.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
