Step 1

1 In a small, dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant, about 3 minutes

Step 2

2 Transfer to a cutting board, let cool, then coarsely chop

Step 3

3 In a large (4-quart) saucepan over medium heat, heat the oil until shimmering

Step 4

4 Add the onion and cook, stirring, until softened, about 3 minutes

Step 5

5 Add the garlic, coriander and crushed red pepper flakes and cook, stirring, 1 minute more

Step 6

6 Add the pomegranate juice, increase the heat to high and cook until the juice is reduced to about 3 tablespoons, about 3 minutes

Step 7

7 Add the beans, walnuts, broth, salt and pepper and bring to a boil, then reduce the heat to medium-low and cook until the liquid is reduced by about half and the mixture has thickened a bit, about 10 minutes

Step 8

8 Stir in the parsley, cilantro and vinegar

Step 9

9 Serve garnished with the additional parsley and cilantro leaves and the pomegranate seeds