Armenian Bean and Walnut Pate

Total Time:
1 hr 55 min
45 min
1 hr
10 min

8 servings

  • 1 cup dark red kidney beans, soaked overnight and rinsed well
  • 2 cups water
  • 1/4 white onion, minced
  • 1 bay leaf
  • 3/4 cup walnuts, lightly toasted
  • 4 tablespoons butter
  • 1/2 teaspoon chopped garlic
  • Salt and freshly ground black pepper
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon freshly chopped mint or basil leaves
  • 1 tablespoon freshly chopped flat-leaf parsley
  • 1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish
  • Toasted walnuts, for garnish
  • Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans.

  • Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.

  • Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again.

  • Slice and garnish with walnuts and pomegranate seeds.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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