Armenian Bean and Walnut Pate

Ingredients

• 1 bay leaf
• 1 cup dark red kidney beans, soaked overnight and rinsed well
• 1 tablespoon freshly chopped dill
• 1 tablespoon freshly chopped flat-leaf parsley
• 1 tablespoon freshly chopped mint or basil leaves
• 1/2 teaspoon chopped garlic
• 1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish
• 1/4 white onion, minced
• 2 cups water
• 3/4 cup walnuts, lightly toasted
• 4 tablespoons butter
• Salt and freshly ground black pepper
• Toasted walnuts, for garnish

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• Prep Time
• 0 hours 45 minutes
• Cook Time
• 0 hours 10 minutes
• Yield
• 8 servings