Armenian Bean & Pomegranate Pate Recipe

Name: Armenian Bean & Pomegranate Pate Recipe
Ingredients: 1 can (16 ounce) kidney beans (red beans, rinsed and drained); 1/2 white onion, finely chopped; 1 bay leaf; 1/2 cup water; 1/2 cup molasses (pomegranate molasses, or pomegranate juice); 1/4 cup walnut halves (lightly toasted); 4 tablespoons butter, at room temperature; 1/2 to 1 teaspoon garlic, chopped; 1 tablespoon fresh dill, chopped; 1 tablespoon peppermint (fresh, or basil, chopped; 1 tablespoon parsley, chopped (fresh flat-leaf preferred); Coarse salt; freshly ground black pepper; 2 tablespoons walnuts, chopped (toasted chopped walnuts); *NOTE: Use pita wedges, carrot sticks, or other vegetables or quality crackers, for serving*

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Mediterranean ingredients resulting in a great tasting pate (dip), that partners perfectly with pita wedges or veggies of choice.

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Ingredients

1 can (16 ounce) kidney beans (red beans, rinsed and drained)
1/2 white onion, finely chopped
1 bay leaf
1/2 cup water
1/2 cup molasses (pomegranate molasses, or pomegranate juice)
1/4 cup walnut halves (lightly toasted)
4 tablespoons butter, at room temperature
1/2 to 1 teaspoon garlic, chopped
1 tablespoon fresh dill, chopped
1 tablespoon peppermint (fresh, or basil, chopped
1 tablespoon parsley, chopped (fresh flat-leaf preferred)
Coarse salt
freshly ground black pepper
2 tablespoons walnuts, chopped (toasted chopped walnuts)
*NOTE: Use pita wedges, carrot sticks, or other vegetables or quality crackers, for serving*