Mujadara with red beans is made with whole-grain bulgur wheat, red beans, and caramelized onions, creating a flavorful, Lebanese village-style peasant dish. It’s served with plain yogurt and a mixed Lebanese green salad. It’s simple, wholesome, and nutritious—and we grew up eating these kinds of traditional dishes.
Mujadara with No Lentils!
When you hear the word mujadara, the first ingredient that probably comes to mind is lentils. After all, mujadara is closely associated with them. Surprisingly, though, our version uses pinto beans—or any variety of red beans—instead.
The combination of red beans and bulgur makes this a satisfying dish all on its own. Together, they provide a wonderful texture, an earthy, nutty flavor, and a wholesome, satisfying presence on the plate. The bulgur and caramelized onions also make it reminiscent, in a way, of mujadara hamra.
Like mujadara hamra, this dish is filling without weighing you down. It can be enjoyed hot, cold, or somewhere in between. Light and refreshing yet wonderfully satisfying, it’s the kind of dish that leaves you nourished without feeling heavy.
Mujadara with Beans or Beans with Bulgur?
It depends on where you are in Lebanon. We call it mujadara with beans at home, while in some regions, people call it beans with bulgur. So, it really depends on the region.
Ingredients Needed to Make Mujadara with Red Beans
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Dried Pinto Beans (Red Beans): Use fresh, good-quality beans. The fresher the beans, the faster they will cook.
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Coarse Bulgur: Use coarse bulgur #3, as you would for other pilafs. I recommend choosing bulgur with a rich, caramel-brown color, as lighter-colored bulgur may have been made from refined wheat with some or all of the bran removed.
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Onions: Red onions are preferable because they caramelize beautifully. Yellow onions can be used as a second option.
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Olive Oil: Use olive oil to caramelize the onions and cook the bean mujadara. Research has shown that olive oil is suitable for cooking—our ancestors were right!
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Salt: Obviously, for seasoning.
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Water: The cooking liquid for both the pinto beans and the bulgur.
Can I use another type of bean to make this dish?
Traditionally, bean mujadara is made with pinto beans—the speckled or “painted” beans. They are well suited to this type of mujadara because they become soft and creamy when cooked and have a mild, nutty flavor. However, red kidney beans can also be used as a substitute.
Can I use something other than olive oil to make mujadara with beans?
Olive oil is traditionally used, and research has shown that olive oil is safe for cooking—our ancestors were right! However, if you prefer, you can also use a combination of sunflower oil and olive oil.
How do such modest ingredients turn into a dish packed with umami?
There’s really nothing particularly difficult about making red bean mujadara; it simply takes time to properly caramelize the onions. As you can see, no seasoning other than salt is required here. The magical powerhouse that is caramelized onion amps up the flavor with a savory, slightly nutty taste that is both intense and delicious.
The person who created both mujadara hamra and red bean mujadara was, in my humble opinion, a culinary genius.
What should I serve with mujaddara and red beans?
- Serve it with plain yogurt
- Fattoush
- Middle Eastern Salad
- Salatet Zaatar Akhdar/ Lebanese Wild Oregano Salad
- Purslane Yogurt Salad
Storage: Leftovers can be refrigerated for up to 4 days. Reheat gently on the stove with a few splashes of water, or bring to room temperature and enjoy as is.
Your house will smell amazing! Double the recipe, and you’ll have food for another day.
Looking for more enticing mujadara recipes? We’ve got you covered!
Mujadara Hamra: Mujadara Hamra is a delicious combination of lentils, bulgur, and caramelized onions. It’s wonderfully frugal, yet has all the elements of an elegant main dish. Every houseguest who has tasted Mujadara Hamra has praised its deliciousness—and even nonvegetarians love it!
Mujadara with Bulgur: Mujadara with bulgur is an aromatic bulgur-and-lentil pilaf topped with caramelized onions. The garnish is far more than just decoration—it adds incredible depth of flavor to this humble lentil-bulgur pilaf. Those beautiful, crispy onions bring a touch of sweetness and fill your kitchen with a mouthwatering aroma.
Mujadara Msafaieh: Mujadara Msafaieh is just one example of how wholesome and delicious Lebanese food can be. It’s a humble peasant dish made with just a few simple ingredients, but don’t let its simplicity fool you—this mujadara is a delight for the taste buds! It’s budget-friendly, nutritious, and incredibly satisfying.
Mujadara Makhbousa: Mujadara Makbousa (also spelled Mujadara Makhboussa) is a hearty, creamy, slow-cooked mujadara with a thick, porridge-like consistency rather than a dry, fluffy pilaf. In Lebanon, there are many variations of mujadara. This version requires a longer cooking time because the goal is to cook the lentils and rice until they are wonderfully tender and slightly mushy. It’s a perfect example of how well lentils lend themselves to slow cooking. Makboussa means “mushy” in Arabic, and Mujadara Makbousa gets its name from its deliciously creamy texture.
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Mujadara with Red Beans
Description
Ingredients
- 3 cups dried red pinto beans
- 8 large onions
- 2 cups coarse bulgur #3
- 10 cups water for cooking the beans
- 1 cup olive oil
- 2 tablespoons salt or to taste
Instructions
- Rinse the red beans under running water and drain. Place them in a large bowl and cover with water, ensuring the water is at least 3 inches above the beans. Add a pinch of salt and leave them on the counter to soak for at least 8 hours or overnight.
- Drain the beans and place them in a pot. Add 10 cups of water and cook over high heat. Skim off any scum that rises to the surface. Once the water comes to a boil, reduce the heat to low, cover, and simmer for 1½ hours, or until the beans are fully cooked. Drain the beans, reserving the broth.
- Finely chop the onions.
- To caramelize the onions: Heat the olive oil in a large pot and add the onions. Keep the heat at medium-low to prevent the onions from burning before they have a chance to caramelize.This is where you need to be patient. At first, the onions will begin to turn translucent. Continue stirring and scraping the bottom of the pan to prevent them from sticking or burning, until the onions reach the desired deep brown color. They should be deeply dark brown—just one stage before burning.This is an essential step for perfecting the dish, so take your time. Watch the detailed video tutorial for guidance. The process takes approximately 25–30 minutes.
- Now add 4 cups of the bean broth to the caramelized onions. Once it comes to a boil, add the red beans, coarse bulgur, and salt. Mix well to allow all the flavors to infuse together.
- Cover the pot, reduce the heat to very low, and simmer for 25 to 30 minutes, or until the bulgur is fully cooked. The aroma will be irresistibly inviting—happy eating! Serve with plain yogurt, fattoush, or your favorite green salad.
Video
