Bean and Walnut Pate

A healthy and delicious combination of kidney beans, garlic, walnuts and herbs. The addition of walnuts gives a pleasant crunch to the dish

Bean and Walnut Pate

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Serving Size: 8


  • 1 cup dark red beans
  • 3/4 cup walnuts, lightly toasted
  • 1/4 white onion, minced
  • 1 bay leaf
  • 3 cups water
  • 4 tbsp butter
  • 1/2 tsp garlic, chopped
  • Salt and freshly ground black pepper
  • 1 tbsp cilantro, chopped
  • 1 tbsp mint or basil leaves, freshly chopped
  • 1 tbsp flat-leaf parsley freshly chopped
  • 1/4 cup pomegranate seeds, plus more for garnish
  • Toasted walnuts, for garnish


  1. Soak the beans in a pot of cold water and let stand overnight. Drain. Pour in 3 cups of water and bring to a boil over medium-high heat.
  2. Add the bay leaf and let simmer over low heat until beans are tender. Drain reserving the cooking water.
  3. Transfer the beans to a food processor, add the walnuts, butter, garlic, onion, salt and pepper, a little of the reserved cooking liquid and pulse until smooth. Combine the parsley, cilantro and basil leaves and add half of them to the beans. Pulse for a few seconds until just combined.
  4. At this point you can shape the mixture into balls, chill and serve garnished with pomegranate seeds.
  5. To roll into logs, line a baking tray with plastic wrap and spread the prepared bean mixture onto it. Top with the remaining chopped herbs and pomegranate seeds and carefully roll into logs.
  6. Wrap them tightly in aluminum foil and refrigerate for 1-2 hours before slicing.
  7. Place the slices onto a serving plate, sprinkle with pomegranate seeds and serve.

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