Beans with Pomegranate and Nuts

Appetizers | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can replace dry beans with canned beans in their own juice, which reduces the cooking time to 30 minutes.

Ingredients

Cilantro - 1 bunch
Salt - to taste
White Beans - 7.8 oz
Onion - 1 piece
Vegetable Oil - 2 tablespoons
Garlic - 3 cloves
Walnuts - 4.6 oz
Khmeli-suneli - ½ teaspoon
Ground coriander - ½ teaspoon
Black Pomegranate Molasses - ½ cup
Black Pomegranate Molasses - ½ piece

Step by Step guide

Step 1

Soak the beans in cold water overnight. Drain and rinse. Place in a pot, cover with water, and cook until soft for about 1.5 hours. Add a little salt 15–20 minutes before cooking is finished. Drain the liquid, keep the beans warm by wrapping the pot in a thick towel.

Step 2

Finely chop the onion and sauté until translucent in vegetable oil. Finely chop the garlic. Crush the walnuts in a mortar, add the garlic, and mix.

Step 3

Combine the walnut-garlic mixture with the onion, chopped cilantro, khmeli-suneli, and coriander. Pour in the pomegranate juice.

Step 4

Add the nut sauce to the beans, mix, and season with salt to taste. Let it sit for a few hours. Before serving, place the beans on a plate and garnish with pomegranate seeds.