Recipe courtesy of Ana Sortun
Armenian Bean and Walnut Pate
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 210
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 15
- Sodium
- 260
- Total: 1 hr 55 min
- Prep: 45 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
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
Directions
- 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.