Red Bean and Walnut Spread Recipe

Name: Red Bean and Walnut Spread
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; 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

Servings: persons

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

1
Combine beans, water, onion and bay leaf in a saucepan and bring to a boil.
2
Turn heat down to low and simmer until tender, about an hour.
3
Heat oven to 350 degrees.
4
Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
5
Drain beans well and discard bay leaf.
6
In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
7
Mix chopped herbs together and put aside a small amount for garnish.
8
Blend the rest into the beans and add a splash of water if the mixture is too thick.
9
Season with salt and pepper and serve on warmed bread slices or crackers.
10
Drizzle with pomegranate molasses and sprinkle with herb mix.
11
Serve next to some string cheese.
12
For older children and adults, top with walnuts and pomegranate seeds.

304

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 14 ingredients. The key ingredients include: 1 cup dark red kidney beans, soaked overnight and rinsed well, 3 cups water, 1/4 white onion, minced, 1 bay leaf, and more.

Yes, Red Bean and Walnut Spread 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!

Red Bean and Walnut Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions