Armenian Bean and Walnut Pate Recipe

Name: Armenian Bean and Walnut Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring beans and water to a boil with onion and bay leaf.
2
Simmer until tender.
3
Drain well and discard bay leaf.
4
In a food processor fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy.
5
Mix chopped herbs together and blend half of them into the beans.
6
Season well and spread onto a small baking sheet, lined with plastic wrap.
7
Cool completely.
8
Sprinkle generously with pomegranate seeds and remaining fresh herbs then roll into logs, using the plastic wrap to help roll.
9
Wrap tightly and chill again.
10
Slice and garnish with walnuts and pomegranate seeds.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dark red kidney beans, soaked overnight and rinsed well, 2 cups water, 1/4 white onion, minced, 1 bay leaf, and more.

Yes, Armenian Bean and Walnut Pate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Armenian Bean and Walnut Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions