This recipe very hearty and is a kind of Lebanese porridge called mjadara, usually made with lentils and rice. It is great eaten cold or hot with a side salad of shredded cabbage, romaine lettuce, or a mixture and lemon and homemade olive oil salad dressing. You can also serve with a side of radishes.
1 Cup red beans (light or dark kidney, pink beans)
1 Cup bulgur (cracked wheat)
5 Cups water or bone broth
1 large onion, minced
½ Cup EV olive oil
½ tsp. sea salt, or to taste
Optional- 1tsp. ground cumin
Soak beans overnight in filtered water with an acid such as whey, lemon juice, or apple cider vinegar. Click here for soaking instructions.
The next morning, rinse beans well and bring beans and water (or broth) to a boil, cover and simmer until beans are fully cooked, about 1 hour.
In the mean time, sauté onion in olive oil over low heat until dark golden. Set aside until ready to add.
Once beans are cooked, add bulgur, onions with the olive oil, and salt and optional cumin. Cover and simmer about 10 minutes or until the bulgur is almost done, then turn off heat and leave for about 30 minutes, do not remove lid. This is to not only cook the bulgur, but to let the flavor come together.
This dish makes great leftovers for a lunch on the go and can be eaten at room temp or warmed up with a side salad.