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1
In a medium saucepan over medium-high heat, bring the beans to a boil with the water, onion, and bay leaf.
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2
Reduce the heat to medium-low and simmer for 40 to 50 minutes, until the beans are very tender.
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3
Skim off any white foam that forms at the top as the beans cook.
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4
Drain the beans into a colander and discard the bay leaf.
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5
While the beans are still warm, toss them with the walnuts, garlic, and butter in a medium mixing bowl.
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6
Add salt and pepper.
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7
You will need at least 1 1/2 teaspoons of salt.
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8
Stir until everything is combined and the butter has softened and is evenly distributed throughout.
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9
Puree the mixture in a food processor fitted with a metal blade, until smooth and creamy, 3 to 4 minutes.
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10
You should have a thick bean puree or paste.
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11
In a small mixing bowl, mix the herbs together and then blend half of them into the beans.
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12
Spread the puree 1/4 to 1/2 inch thick onto a small baking sheet, lined with plastic wrap.
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13
Cool completely at room temperature, for at least 30 minutes.
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14
Sprinkle the puree generously with the 1/4 cup pomegranate seeds and remaining fresh herbs, and then roll the puree into a log from one end to the other, using the plastic wrap to help roll.
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15
Wrap the log tightly in plastic wrap and chill it again for 2 hours or overnight.
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16
Cut the log into 1/2-to 1-inch-thtck slices and garnish with walnuts and pomegranate seeds.
