Red Bean and Walnut Spread | Recipe Cart | Recipe Cart

Name: Red Bean and Walnut Spread | Recipe Cart | Recipe Cart
Total time: 30 min
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

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At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spread

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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