Bean Paste with Nuts and Pomegranate Juice

Delicate bean pâté with walnuts, pomegranate, and onions is a light snack that will help diversify the menu. The base of boiled beans gives the pate a delicate creamy texture and satiety, while chopped walnuts, spices, and fried onions add a tempting flavor and aroma. The addition of freshly squeezed juice and pomegranate seeds is the highlight of this bean paste, which adds fruity notes, mouth-watering flavor, and juiciness. Try it!

Ingredients

Directions

Soak the beans in cold water for 6-8 hours or overnight. Then strain and rinse the beans.
Place the prepared beans in a saucepan. Pour 1.7 liters of cold water and bring to a boil.
When the water boils, reduce the heat to low, cover the pot and cook the beans until tender (my beans were ready in 60 minutes). Throw the finished beans on a sieve so that all the liquid is glass. Then place the beans in a deep bowl.
While the beans are cooking, prepare the rest of the pate. Peel and finely chop the onions. Chop the walnuts with a knife until finely crumbled. Peel the pomegranate and separate the kernels. I got 280 g of grains.
Heat vegetable oil in a skillet over medium heat. Add chopped onions and sauté for 7-8 minutes, stirring occasionally, until tender.
Add 1-2 pinches of salt and ground black pepper, cinnamon, nutmeg, and dried garlic. Stir and cook for another 1 minute.
Separate some of the pomegranate grains and squeeze 100 ml of juice out of them (I needed 170 g of grains). Leave the remaining grains for the serving.
Grind the cooked beans with an immersion blender until pureed.
Add fried onions, chopped walnuts, and pomegranate juice. Grind the mixture with an immersion blender for another 3-4 minutes, until smooth.
Try the pate and adjust the flavor if necessary.
Bean pate with nuts and pomegranate juice is ready. Garnish the paste with pomegranate seeds if desired when serving.

Enjoy your meal!

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Bean Paste with Nuts and Pomegranate Juice

Ingredients

Directions

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