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Export 12 ingredients for grocery delivery
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
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