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
Scale
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
