Armenian Bean and Walnut Pâte
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.