Rinse and drain the canned kidney beans
Simmer the beans with toasted, chopped walnuts, sautéed onion and garlic, ground coriander, pomegranate juice, and broth until saucy and thickened
Mash some of the beans to thicken the sauce (optional)
Adjust the consistency by adding more broth or water (optional)
Stir in red wine vinegar, chopped fresh parsley, and cilantro
Serve topped with more herbs and pomegranate seeds
