Armenian Bean & Walnut Pate


Servings: 4


  • 1 cup soaked dark red kidney beans
  • 2 cups water
  • 1/4 white onion, minced
  • 1 bay leaf
  • 4 tablespoons butter
  • 1/2 teaspoon chopped garlic
  • 3/4  cup walnuts, lightly toasted
  • 3 tablespoons mixed chopped dill, mint and basil
  • 1/4 cup pomegranate seeds


  1. Bring beans to a boil with onion and bay leaf. Simmer until tender.
  2. Drain well and discard bay leaf. Puree with salt, pepper, walnuts, 1 tablespoon of the chopped herbs, butter and chopped garlic.
  3. Season well and spread onto a small baking sheet, linedwith saran wrap. Cool completely.
  4. Sprinkle generously with pomegranate and remaining fresh herbs then roll into logs. Chill again before slicing
  5. Garnish with walnuts and pomegranate seeds.

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