Yakhnet Batata

This Yakhnet Batata is a hearty and comforting Lebanese potato stew. This meat-free dish features chunks of stewed potatoes in a flavorful cilantro and garlic broth, accompanied by large, melt-in-your-mouth beans.

My version of yakhnet batata, also known as ousiyeh, is a vegan comfort food delight that pays homage to my family's classic Lebanese potato stew.

This recipe brings instant warmth, with each bite packed full of homey flavors. It requires minimal preparation and is made entirely in one pot, making it perfect for the cooler months when you're craving a filling, cozy meal.

I usually cook a large batch to ensure I have plenty of leftovers, which are great for easy lunches or dinners throughout the week. Plus, the ingredients are simple, easy to find, and budget-friendly!

Key Ingredients

Potatoes are the star of this dish and my go-to vegetable! I recommend using an all-rounder type or any variety that holds up well when boiled. After washing and peeling the potatoes, dice them into bite-sized pieces to ensure they remain tender yet intact during cooking.

For the flavor base, you'll need fresh cilantro (also known as fresh coriander), garlic cloves, and onion, which bring a rich Lebanese taste to the stew, with cilantro taking center stage. Roughly chop the cilantro, finely dice the onion, and crush the garlic to allow these flavors to meld together beautifully.

Ground coriander is essential; definitely don't skip this step, as it adds depth to the entire stew.

Instead of traditional meat cubes, I use butter beans (or lima beans). These beans absorb the stew's flavors without overpowering them and provide a great texture for the dish. I appreciate how quickly they cook and how well they complement the other ingredients. If you opt for dried butter beans, make sure to soak them ahead of time. Canned butter beans work just as well, just rinse and drain them before adding.

Another Lebanese dish featuring butter beans is a vibrant Lebanese butter beans salad, which pairs perfectly with a variety of meals!

You can use a tablespoon or two of olive oil, but I alternate between using oil and no oil to sweat the onions, garlic, and cilantro. The reason I sometimes skip the oil is to keep it low-fat.

While it's not typical to add greens when cooking Lebanese potato stew, you can stir in some chopped leafy greens, such as kale, mallow, or baby spinach, in the last five minutes of cooking to avoid overcooking them.

The Steps

I’ll take you through how to make yakhnet batata; it’s quite straightforward.

Prepare The Butter Beans

Soak the butter beans at least four hours before cooking. In a large bowl, add one cup of dry beans and top with 4 to 5 cups of boiling water. Alternatively, you can soak the beans overnight in room-temperature water.

Just before you start cooking the stew, drain the butter beans and discard any loose skin. If you are using canned beans, you can skip this soaking step.

Cook The Stew

In a large non-stick heavy pot or a Dutch oven, heat two tablespoons of water or olive oil over high heat. Add the finely diced onions and sweat them until they become translucent, stirring continuously to avoid sticking if using water. Then, add the minced garlic and half of the chopped cilantro and sweat until wilted. If the pot becomes dry, add more water as needed.

Stir in the potatoes, making sure they are coated with the onion, cilantro, and garlic mixture. Then, add the water, drained butter beans, ground coriander, salt, and pepper. Stir well to ensure the ingredients are evenly combined.

Cover the pot and bring the mixture to a gentle boil. Turn the heat down to medium and let it simmer until the potatoes are tender, approximately 20 minutes. During cooking, you may need to skim off any froth with a slotted spoon and discard any loose bean skins that may have surfaced. The stew should never rumble while cooking.

Turn off the heat and serve warm, garnished with chopped cilantro or fresh parsley.

Traditionally, it is enjoyed over a bed of bulgur and vermicelli pilaf, accompanied by a side salad, such as jarjeer salad or salatat malfouf.

Storage

After the yakhnet batata has cooled to room temperature, place it in an airtight container and refrigerate for up to five days.

When you are ready to eat, heat only the portion you plan to consume.