You’re about to experience one of the hardest-core of recipes in the traditional Lebanese Cuisine: Mujaddara bi Fasoulia
A Traditional Lebanese Stew Made With Pinto Beans, Cracked Wheat (Bulgur), and Caramelized Onions.
Preparation time: 5 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4
Mujaddara Ingredients (4 servings)
2.5 cups Pinto beans
2 medium onions, finely minced
1 cup Burghul (cracked wheat)
1/4 cup Olive Oil
1/3 cup of frying oil (coconut oil, canola…)
1/2 teaspoon of salt
- Soak the pinto beans in water overnight.
- 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 fryin pan, fry the minced onions in 1/3 cup of frying 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 and let the onions boil in water for about 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 for 15-20 more minutes on medium heat.
- Add the 1/4 cup of olive oil.
- Add the burghul (without washing it, but be careful for any debris) to the cooking pot, with 1/2 teaspoon of salt, and let it all boil for another 10-15 more minutes. The end result should be a stew with little water.
- Serve hot or cold, with a side of plain Greek yogurt and veggies (green/raw onions, red radish…etc) and pita bread (optional).
Source: Mama’s Lebanese Kitchen.