Mjaddara
Palestinian Bulgur & Beans
Yield: 2 large servings
Cook Time: 1 hour 30 minutes
This recipe can be made with a variety of grains and beans—whatever you have on hand. Accompany with tahini, yogurt, and anything pickled!
Ingredients
1 ½ cups cooked kidney beans
2 cups reserved bean cooking liquid or water
1 cup coarse bulgur wheat
2 medium white onions, minced
1 tsp cumin
3 cardamom pods, cracked
1 bay leaf
2 tbsp vegetable oil
1 tbsp olive oil
Dash paprika
Dash black pepper
Salt, to taste
Instructions
1. Heat the vegetable oil in a pot or Dutch oven on medium-high heat. Sauté the onions with a little salt until golden brown. Remove 1 tablespoon of cooked onion from the pot and set aside for later.
2. Place the bulgur wheat in a fine-mesh strainer and rinse under cold water. Add the bulgur wheat, bay leaf, cardamom, cumin, paprika, and black pepper to the onion. Sauté until the spices are fragrant, about 1 minute.
3. Add kidney beans, a teaspoon of salt, and reserved cooking liquid. Bring to a boil, then reduce to medium heat and cover. Cook for 20 minutes, until the bulgur is cooked through.
4. Combine 1 tablespoon olive oil with a pinch of salt. Pour it over the mjaddara.
5. Use a chopstick to fluff the mixture, being careful not to damage the kidney beans.
6. Turn off the heat, cover the pot again, and let rest for 10 minutes. Transfer the mjaddara to plates and top with the cooked onion. Serve!
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