Name: (Lebanese Kidney Beans and Bulgur Stew) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons olive oil; 2 large onions thinly sliced; 3 cloves garlic minced; 1 can (15 ounces) red kidney beans drained and rinsed; 1 cup fine bulgur wheat; 3 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh lemon juice; Chopped fresh parsley

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If there’s one dish that exemplifies hearty comfort and vibrant flavor, it’s the Lebanese Kidney Beans and Bulgur Stew. Known as “Mujaddara bi Fasolia,” this irresistible bowl of goodness combines earthy bulgur, silky kidney beans, and golden caramelized onions into a deeply nourishing, utterly satisfying meal. A generous splash of lemon and a hint of warm spices bring this stew to life, making it a dish I find myself craving again and again.

(Lebanese Kidney Beans and Bulgur Stew) Recipe - Recipe Image

Ingredients You’ll Need

One of the great joys of making this Lebanese Kidney Beans and Bulgur Stew is realizing how a handful of humble staples can become something magical when thoughtfully combined. Each ingredient, from onions to kidney beans, adds a unique personality—flavor, texture, or aroma—guaranteeing a beautifully balanced dish every time.

Olive oil: Adds lush, fruity notes and is essential for coaxing sweetness from the onions as they caramelize.
Onions: Sliced thin, onions become deeply golden and sweet, forming the flavor backbone of the stew.
Garlic: Just a few cloves, minced, add irresistible aroma and roundness.
Canned red kidney beans: Hearty, protein-packed, and perfect for soaking up the rich, spiced broth.
Fine bulgur wheat: This quick-cooking whole grain gives the stew body, lovely chew, and nutty depth.
Vegetable broth: The simmering liquid that melds all the flavors and helps the bulgur puff up tenderly.
Ground cumin: Earthy and grounding, cumin brings a distinctly Middle Eastern warmth.
Ground coriander: Citrus-like and fragrant, it brightens the flavor profile beautifully.
Ground cinnamon: Just a hint for subtle sweetness and aromatic complexity.
Salt: For seasoning and highlighting all those intricate flavors.
Black pepper: Adds a gentle kick of heat and depth.
Lemon juice: Freshly squeezed lemon ties everything together with a lively pop of tanginess.
Chopped fresh parsley: The classic garnish adds color and a whisper of freshness to the finished stew.

How to Make (Lebanese Kidney Beans and Bulgur Stew)

Step 1: Caramelize the Onions

Start by warming the olive oil in a large, heavy-bottomed pot. Add the sliced onions and let them cook gently, stirring occasionally. This slow, patient process—about 15 to 20 minutes—allows the onions to develop their signature golden hue and deeply sweet flavor. When they’re irresistibly caramelized, scoop out half for garnishing later—this step really makes the Lebanese Kidney Beans and Bulgur Stew sing.

Step 2: Sauté Garlic and Build Flavor

Add your minced garlic right into the pot with the remaining onions. Stir for about a minute; you want to unlock that sensational garlicky aroma, but be careful not to let it brown, as that could create unwanted bitterness.

Step 3: Add Beans, Bulgur, and Spices

Next, tip in the rinsed kidney beans, fine bulgur wheat, and all those intoxicating spices: cumin, coriander, cinnamon, salt, and pepper. Give everything a generous stir so each grain and bean is wrapped in that aromatic blend. Pour in the vegetable broth and bring it all up to a strong simmer.

Step 4: Simmer to Perfection

Reduce the heat, cover your pot, and let the stew bubble gently for 12 to 15 minutes. The bulgur will plump up and absorb most of the flavorful broth, while the stew becomes gloriously thick and cohesive. If you prefer it a bit looser, just add a splash more water or broth toward the end.

Step 5: Brighten and Finish

Once the bulgur is just tender and the mixture is beautifully unified, stir in the fresh lemon juice. Taste and adjust for salt, then remove from the heat. The lemon lifts and balances the earthy undertones, ensuring your Lebanese Kidney Beans and Bulgur Stew bursts with brightness in every bite.

Step 6: Serve with Flair

Spoon generous portions into bowls, then crown each serving with those reserved caramelized onions and a flourish of chopped fresh parsley. The result is visually stunning, deeply aromatic, and ready to devour!

How to Serve (Lebanese Kidney Beans and Bulgur Stew)

Garnishes

No Lebanese Kidney Beans and Bulgur Stew is complete without a dazzling topper of caramelized onions and a scattering of fresh parsley. The onions add a sweet counterpoint and irresistible texture, while parsley gives a final flash of color and garden-fresh fragrance. A drizzle of good olive oil or a wedge of lemon on the side makes it even more inviting.

Side Dishes

This stew shines as a main course but pairs beautifully with light accompaniments. Try it with crisp pita chips, a vibrant cucumber-yogurt salad, or a platter of sliced tomatoes and radishes. The fresh, cool sides perfectly complement the warm, hearty richness of the Lebanese Kidney Beans and Bulgur Stew.

Creative Ways to Present

For a fun twist, spoon the stew into individual ramekins or serve it mezze-style with other Middle Eastern favorites. You can even use it as a stuffing for roasted bell peppers or eggplant, or pile it onto a bed of leafy greens for a protein-rich, wholesome salad.

Make Ahead and Storage

Storing Leftovers

This stew holds up beautifully in the fridge. Once cooled, transfer leftovers to an airtight container. The flavors deepen and meld overnight, making next-day servings even more delicious. Store for up to four days and look forward to easy, nourishing meals throughout the week.

Freezing

You can absolutely freeze Lebanese Kidney Beans and Bulgur Stew! Divide cooled stew into freezer-safe portions and freeze for up to three months. Thaw overnight in the refrigerator or gently reheat straight from frozen with a splash of broth or water to loosen it up as needed.

Reheating

Give the stew a gentle stir and reheat in a pot over low-medium heat, adding a bit more liquid if it’s thickened in storage. Alternatively, microwave individual servings, stirring halfway through to ensure even warmth. A finishing drizzle of lemon juice or olive oil can help brighten the flavors once more.

FAQs

Can I use dried kidney beans instead of canned?

Absolutely! Simply soak and cook dried kidney beans in advance before starting the recipe. You’ll need about 1.5 cups of cooked beans to substitute for the can called for in the Lebanese Kidney Beans and Bulgur Stew.

Is there a gluten-free alternative to bulgur?

Yes, you can swap out bulgur for cooked quinoa or short-grain brown rice. Adjust the simmering time and liquids accordingly to match the grain you choose, and you’ll still end up with a deliciously hearty stew.

How can I make the stew extra flavorful?

Try cooking the bulgur in a mix of vegetable broth and tomato juice, or experiment by adding a bay leaf or a pinch of smoked paprika with the other spices. And don’t forget that extra squeeze of fresh lemon at the very end—it works wonders!

What is the best type Main Course

Fine bulgur works best since it cooks quickly and melds perfectly with the beans. If you only have medium or coarse bulgur, increase the simmer time and add a bit more liquid as needed to ensure the grains become fully tender.

Does this stew taste good cold?

Surprisingly, yes! Lebanese Kidney Beans and Bulgur Stew is fantastic at room temperature or even cold, much like a hearty grain salad. It’s sturdy enough for lunchboxes and picnics, and its bright flavors still come through beautifully.

Final Thoughts

If you’re craving a meal that’s as soul-warming as it is easy to prepare, you simply have to try Lebanese Kidney Beans and Bulgur Stew. Whether you keep it classic or make it your own, I hope this dish becomes a new favorite in your kitchen—happy cooking and sahtain!

(Lebanese Kidney Beans and Bulgur Stew) Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

A comforting and flavorful Lebanese stew featuring red kidney beans and bulgur, Mujaddara bi Fasolia is a vegan dish packed with Middle Eastern spices and hearty ingredients.

Ingredients

Scale

For the Stew:

3 tablespoons olive oil
2 large onions thinly sliced
3 cloves garlic minced
1 can (15 ounces) red kidney beans drained and rinsed
1 cup fine bulgur wheat
3 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice

For Garnish:

Chopped fresh parsley

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Instructions

Caramelize Onions: Heat olive oil in a large pot over medium heat. Cook onions for 15–20 minutes until golden brown. Set aside half for garnish.
Cook Aromatics: Add garlic to the pot, cook for 1 minute. Stir in beans, bulgur, broth, spices. Bring to a boil, then simmer covered for 12–15 minutes.
Finish and Serve: Stir in lemon juice, adjust seasoning. Spoon into bowls, top with caramelized onions, parsley. Serve hot.