Ingredients
- 1 can (16 ounce) kidney beans (red beans, rinsed and drained)
- 1/2 white onion, finely chopped
- 1 bay leaf
- 1/2 cup water
- 1/2 cup molasses (pomegranate molasses, or pomegranate juice)
- 1/4 cup walnut halves (lightly toasted)
- 4 tablespoons butter, at room temperature
- 1/2 to 1 teaspoon garlic, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon peppermint (fresh, or basil, chopped
- 1 tablespoon parsley, chopped (fresh flat-leaf preferred)
- Coarse salt and freshly ground black pepper, to taste
- 2 tablespoons walnuts, chopped (toasted chopped walnuts)
- NOTE: Use pita wedges, carrot sticks, or other vegetables or quality crackers, for serving
How to Make
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Step 1: In a small saucepan, combine the beans, onion, bay leaf, and water.
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Step 2: Simmer until the onion is tender, about 10 minutes. Drain well and discard the bay leaf.
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Step 3: In a food processor, puree the bean mixture with the pomegranate molasses or juice, walnut halves, butter, and garlic until smooth. Transfer to a medium bowl.
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Step 4: Stir the dill, mint, and parsley into the beans. Season with salt and pepper and spoon the mixture into a crock or serving bowl. Garnish with the chopped walnuts and serve with pita wedges, quality crackers, carrot sticks, or other veggies of choice.
We hope you enjoy this recipe!
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