Yield: 8 servings
- 1 cup soaked dark red kidney beans
- 2 cups water
white onion, minced
- 1 bay leaf
- 4 Tablespoons butter
teaspoon of chopped garlic
cup of walnuts, lightly toasted
- 3 Tablespoons mixed chopped dill, mint and basil
- *optional teaspoon of this special dried basil mix from Armenia
cup pomegranate seeds
Bring beans to a boil with onion and bay leaf. Simmer until tender.
Drain well and discard bay leaf. Puree with salt, pepper, walnuts,
1 Tablespoon of the chopped herbs, butter and chopped garlic.
Season well and spread onto a small baking sheet, lined with saran
wrap. Cool completely.
Sprinkle generously with pomegranate and remaining fresh herbs then
roll into logs.
Chill again, before slicing.
Garnish with walnuts and pomegranate seeds.
Served as meze at Oleana with homemade string cheese and bread.