Red Bean and Walnut Spread

Name: Red Bean and Walnut Spread
Total time: 30 min
Ingredients: 1 cup dark red kidney beans, soaked overnight and rinsed well; 3 cups water; 1/4 white onion, minced; 1 bay leaf; 3/4 cup walnuts; 4 tablespoons (1/2 stick) butter; Salt and pepper to taste; 2 teaspoons chopped dill; 2 teaspoons chopped mint or basil; 2 teaspoons chopped flat-leaf parsley; 2 teaspoons pomegranate molasses (you can find this at Whole Foods or similar markets); Bread, crackers and string cheese for serving; Garnish for older children and adults: toasted walnuts; pomegranate seeds

4.0

(10)

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Total: 30 minutes

Servings: 8

Cost: $3.25 /serving

Author : Tara Parker-Pope

dairy free kosher vegan

Instructions

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Step 1

Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.

Step 2

Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.

Step 3

Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.

Step 4

Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.

Step 5

Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.

Step 6

Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

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