Red Bean And Walnut Spread Recipes

Steps:

• Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
• Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
• Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
• Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
• Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
• Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

Steps:

• Preheat the oven to 350 degrees F.
• Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
• Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
• Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

Steps:

• Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
• Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
• Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.
• Serve with pita toasts.

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.