Mujadara with Red Beans
Description
Ingredients
- 3 cups dried red pinto beans
- 8 large onions
- 2 cups coarse bulgur#3
- 10 cups water to cook the beans
- 1 cup olive oil
- 2 tablespoons salt or to taste
Instructions
- Rinse the red beans under running water and drain. Place a large bowl and cover with water, at least 3 inches over the top of the beans, add a pinch of salt and leave them on the counter to soak for at least 8 hours or overnight.
- Drain, and place the beans in a pot and add 10 cups of water and cook on high heat, spoon the scum that appears on top; once it's brought to a boil, reduce heat to low, cover up and simmer for 1 1/2 hours or until the beans are fully cooked, drain the beans and retain the broth.
- Finely chop the onions.
- To caramelize the onions: Heat olive oil in a large pot and add the onions, the heat should be medium-low to prevent the onions from burning before they caramelize. Here you have to be patient. At the beginning the onions start to turn to translucent keep on stirring and scraping up the bottom of the pan until the onions reach the desired brown hue. (It should be deeply dark brown, and just a stage before burning). This is an essential step for perfecting the dish. Watch the detailed video tutorial. the process takes about 25 to30 minutes.
- Now add 4 cups of the bean broth to the caramelized onions, once it's brought to a boil, add the red beans, coarse bulgur and salt, mix well to infuse everything together.
- Cover the pot, reduce heat to very low and simmer for 25 to 30 minutes, or until the bulgur is fully cooked. The aroma will be so overwhelmingly inviting, happy eating. Serve it with plain yogurt, or fatoush or your favorite green salad.
Video
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