Armenian Bean And Walnut Pâté Recipes

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ARMENIAN BEAN AND WALNUT PATE



Armenian Bean and Walnut Pate image

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

1 cup dark red kidney beans, soaked overnight and rinsed well
2 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts, lightly toasted
4 tablespoons butter
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint or basil leaves
1 tablespoon freshly chopped flat-leaf parsley
1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish
Toasted walnuts, for garnish

Steps:

  • Bring beans and water to a boil with onion and bay leaf. Simmer until tender. Drain well and discard bay leaf. In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend half of them into the beans.
  • Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.
  • Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll. Wrap tightly and chill again.
  • Slice and garnish with walnuts and pomegranate seeds.

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