Beans with Pomegranate and Nuts
Appetizers • European
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 10 oz
- Onion 1 piece
- Vegetable Oil 2 tablespoons
- Garlic 3 cloves
- Walnuts 5 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.
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