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September 2002 BOSTON

Armenian Bean and Walnut Pâte
Ana Sortun, Oleana-Cambridge, MA
Adapted by StarChefs

Yield: 8 servings


  • 1 cup soaked dark red kidney beans
  • 2 cups water
  • 1/4 white onion, minced
  • 1 bay leaf
  • 4 Tablespoons butter
  • 1/2 teaspoon of chopped garlic
  • 3/4 cup of walnuts, lightly toasted
  • 3 Tablespoons mixed chopped dill, mint and basil
  • *optional teaspoon of this special dried basil mix from Armenia
  • 1/4 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.