Yakhnet Batata

a white bowl of cooked potatoes with green herbs

5 from 99 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Servings: servings

Calories: 135kcal

Author: Janelle Hama

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

Metric - US Customary

Instructions

Soak the butter beans in boiling water (1 cup of beans to 4 cups of boiling water) for at least 4 hours, or overnight in room-temperature water. Drain and remove any loose skins before cooking.
1 cup Butter beans
In a large non-stick pot or Dutch oven over high heat, add 2 tablespoons of water (or 1 tablespoon of olive oil) and sauté finely diced onions until translucent. Add crushed garlic and half of the chopped cilantro, cooking until the cilantro is wilted.
1 large Onion, 4 large Garlic cloves, ½ cup Coriander (cilantro)
Add the cubed potatoes, soaked butter beans, ground coriander, salt, pepper, and water. Stir everything to combine evenly.
1 kilogram Potatoes, 1 teaspoon Ground coriander, 2½ teaspoon Salt, 1 teaspoon Cracked black pepper, 5 cups Water
Cover the pot, bring the stew to a gentle boil, then reduce heat to medium and let it simmer for 20 minutes or until the potatoes are tender. Skim any excess froth from the top and remove any loose bean skins.
Turn off the heat and stir in the remaining fresh cilantro. Serve with extra fresh herbs on top and an optional dash of lemon juice on a bed of bulgur vermicelli (recipe linked in the above article).

Video

Nutrition