- 1 cup dark red kidney beans, soaked overnight and rinsed well
- 5 cups water
- ¼ white onion, roughly chopped
- 1 bay leaf
- 1½ cups walnuts, lightly toasted , plus a few for garnish
- ½ teaspoon chopped garlic (about 1 small clove)
- 4 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh oil
- 1 tablespoon chopped fresh mint or basil
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ cup pomegranate seeds (about ½ pomegranate) plus a few for garnish
- In a medium saucepan over medium-high heat, bring the beans to a boil with the water, onion, and bay leaf. Reduce the heat to medium-low and simmer for 40 to 50 minutes, until the beans are very tender. Skim off any white foam that forms at the top as the beans cook.
- Drain the beans into a colander and discard the bay leaf.
- While the beans are still warm, toss them with the walnuts, garlic, and butter in a medium mixing bowl. Add salt and pepper. You will need at least 1½ teaspoons of salt. Stir until everything is combined and the butter has softened and is evenly distributed throughout.
- Puree the mixture in a food processor fitted with a metal blade, until smooth and creamy, 3 to 4 minutes. You should have a thick bean puree or paste.
- In a small mixing bowl, mix the herbs together and then blend half of them into the beans.
- Spread the puree ¼ to ½ inch thick onto a small baking sheet, lined with plastic wrap. Cool completely at room temperature, for at least 30 minutes.
- Sprinkle the puree generously with the ¼ cup pomegranate seeds and remaining fresh herbs, and then roll the puree into a log from one end to the other, using the plastic wrap to help roll.
- Wrap the log tightly in plastic wrap and chill it again for 2 hours or overnight.
- Cut the log into ½-to 1-inch-thtck slices and garnish with walnuts and pomegranate seeds.