Hearty Vegan Potato Stew (Lebanese Yakhnet Batata)
Try a hearty vegan potato stew that’s not like the rest! This meat-free stew uses simple ingredients simmered in one-pot and is extra filling. Imagine tender melt-in-mouth chunks of potato simmered in a base of garlic, onion and cilantro with creamy butter beans.
Servings: 4 people
Calories: 271kcal
Equipment
- 1 pot
Ingredients
- 1 kilogram Potatoes peeled and cubed
- 1 cup Butter beans pre-soaked
- 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
Instructions
Prepare The Beans
- Soak the butter beans for at least four hours in boiling water (1 cup of beans in 4 cups of boiling water) or overnight in room-temperature water. Before cooking the vegan potato stew, drain the beans and remove any loose skins.1 cup Butter beans
Cooking
- On high heat, in a large non-stick pot or Dutch oven, use two tablespoons of water (or as much as you require) to sauté finely diced onions until they turn translucent. Then, add the crushed garlic and half of the chopped cilantro, sweating them until wilted.1 large Onion, 4 large Garlic cloves, ½ cup Coriander (cilantro)
- Next, add in the cubed potatoes, soaked butter beans, ground coriander, salt, pepper and water. Stir to evenly mix the ingredients. Cover and bring to a soft boil. Turn heat down to medium and allow to simmer for 20 minutes with the lid on or until potatoes are tender. You may need to skim the top if there is excess froth and also pick out any loose bean skin. Turn off the heat and stir through the other half of the fresh coriander (cilantro). Serve topped with extra fresh herbs and an optional dash of lemon juice.1 kilogram Potatoes, 1 teaspoon Ground coriander, 2½ teaspoon Salt, 1 teaspoon Cracked black pepper, 5 cups Water
Video
Notes
Yield - 4 servings with left overs.
Don't over stir the potatoes, this will help them retain their shape. Also ensure that this potato stew is never rumbling whilst cooking.
Ousiyeh is always paired with bulgur with vermicelli, however if you are trying to avoid gluten, serve it with brown rice.
Originally released October 2022.
Nutrition
Calories: 271kcal | Carbohydrates: 60g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1494mg | Potassium: 1402mg | Fiber: 9g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 58mg | Calcium: 75mg | Iron: 3mg