Red Bean Stew With Walnuts, Herbs And Pomegranate
  1. Rinse and drain the canned kidney beans

  2. Simmer the beans with toasted, chopped walnuts, sautéed onion and garlic, ground coriander, pomegranate juice, and broth until saucy and thickened

  3. Mash some of the beans to thicken the sauce (optional)

  4. Adjust the consistency by adding more broth or water (optional)

  5. Stir in red wine vinegar, chopped fresh parsley, and cilantro

  6. Serve topped with more herbs and pomegranate seeds

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

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