Vegan Lebanese potato stew known as Yakhnet Batata or Ousiyeh are tender melt-in-mouth potatoes simmered in a base of garlic, onion and coriander (cilantro) with creamy butter beans.
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What is Lebanese Yakhnet Batata?
The Arabic words "yaknet batata" translate to English as "potato stew".
This Lebanese potato stew is known as “ousiyeh” and is always served on top of a bed of bulgur with vermicelli (see serving suggestions for alternatives)
Typically it is made with a few simple ingredients; cubed red meat, potatoes, garlic, coriander (cilantro), spices and onion. Creating a tender stew.
This recipe is a vegan version, replacing the meat with lima beans.
😋Why You’ll Love This Recipe
- Adapted to be vegan from my Lebanese family’s recipe
- Mouthwatering - it’s one of my favorite stews using easy to find ingredients
- Is fabulous as left-overs
- A healthy and filling starchy meal that can be paired with your favorite side salad.
- Dietary friendly - vegan, gluten free, soy free, corn free, nut free and oil free
🥔Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Potato is the main ingredient, use an all rounder type of potato as they will hold their shape during cooking
Coriander (cilantro), garlic and onion are the key flavorings, with coriander really taking main stage.
Ground coriander, salt and pepper
Butter beans (lima beans) are used to replace the cubes of red meat typically used to make ousiyeh. I have found these beans to work well with absorbing the flavors rather than altering them. Ensure the butter beans are pre-cooked prior to adding them to this potato stew.
🍛How To Make Vegan Potato Stew
Step 1 - In a large pot over high heat, sweat onions until translucent. Add garlic and half of the fresh coriander (cilantro) and sweat until wilted.
Step 2 - Stir through potatoes covering with onion, coriander (cilantro) and garlic. Add water, butter beans, ground coriander, salt, pepper and give it another stir. Cover with lid and bring to a boil, turn down heat to medium and simmer until tender approximately 20 minutes. Turn off heat, serve warm with some chopped fresh coriander (cilantro).
⭐ Pro Tips
Olive oil can be used to sweat the garlic onions and cilantro (fresh coriander). Only a tablespoon is needed.
The amount of water will reduce down and slightly thicken as it cooks with the starch from the potatoes. There still should be plenty of juice when serving this stew.
Don't over stir the potatoes, this will ensure the hold their shape.
This vegan potato stew should never be rumbling whilst cooking.
As the butter beans are the replacement to red meat which is typically found in Ousiyeh, you can select any type of bean you prefer. Or try adding chunks of carrots instead.
Whilst this is not typical when cooking ousiyeh - if you wish to add fibre directly to this dish stir through some chopped leafy greens such as kale, mallow or spinach. Do this in the last five minutes of cooking.
Yakhnet batata is always served over bulgur with vermicelli, which results in a deep nutty garlicky herby flavoring - so much yum! If you’re on a gluten free diet, try it with brown rice instead.
Or try it with vermicelli rice if can't access bulgur.
As this is a high starch meal, I always enjoy it with a side of leafy green salad (or any type of salad really) try it with rocca salad or salatat malfouf.
Once the stew has cooled down to room temperature, place it into an airtight container and refrigerate for up to 5 days. Freezing is not recommended.
If you love potatoes, you need to try this potato and tofu scramble. Or check out this curated list of vegan potato recipes.
Another vegan Lebanese recipe containing butter beans is this vibrant butter bean salad.
Or for another vegan Lebanese stew, try my bazella w riz. It is stewed peas in a tomato base.
Otherwise, here is a list of soul-satisfying Lebanese stew recipes.
Did you enjoy making this recipe? I would love to hear from you, leave me a comment below and give me a ★★★★★ rating. If you love sharing your vegan food pics, join the PBF community group
Lebanese Potato Stew (Yakhnet Batata)
- 1 kilogram Potatoes peeled and cubed
- 1 cup Lima beans pre-cooked
- 1 large Onion finely diced
- 4 large Garlic cloves crushed
- ½ cup Coriander (cilantro) finely chopped
- 1 teaspoon Ground coriander
- 2½ teaspoon Salt or to taste
- 1 teaspoon Cracked black pepper
- 5 cups Water
- Over high heat, in a pot, add a couple of tablespoons of water and sweat onions until translucent. Add garlic and half of the fresh coriander (cilantro) and fry until softened. Do this with continuous stirring to avoid these sticking to the pot.1 large Onion, 4 large Garlic cloves, ½ cup Coriander (cilantro)
- Stir through the cubed potatoes, lima beans and ground coriander. Add water, salt, pepper and give another stir. Cover and bring to a boil. Turn heat down to medium and allow to simmer for 20 minutes or until potatoes are tender. Turn off heat and stir through the other half of the fresh coriander (cilantro).1 kilogram Potatoes, 1 cup Lima beans, 1 teaspoon Ground coriander, 2½ teaspoon Salt, 1 teaspoon Cracked black pepper, 5 cups Water
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
This was a nice potato dish. I would make it again, even if I didn't have the beans. They were fine but the potatoes were better.
I am happy you enjoyed this stew 🙂
For such a simple dish, this was delicious. The potatoes and the beans were so tender and the cilantro gave it such a lovely flavoring.