Name: Red Bean Stew with Walnuts, Herbs, and Pomegranate

Ingredients:

• 1/2 cup (1 3/4 ounces) raw walnut halves
• 1 tablespoon olive oil
• 1 small yellow onion (about 5 ounces), diced
• 3 cloves garlic, minced or finely grated
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup pomegranate juice
• 2 (15-ounce) cans no-salt-added kidney beans, drained and rinsed
• 1 cup low-sodium chicken broth or vegetable broth
• 3/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup lightly packed fresh parsley leaves, chopped, plus more whole leaves for serving
• 1/2 cup lightly packed fresh cilantro leaves, chopped, plus more whole leaves for serving
• 2 teaspoons red wine vinegar
• 1/4 cup fresh pomegranate seeds

Instructions:

• In a small, dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant, about 3 minutes.
• Transfer to a cutting board, let cool, then coarsely chop.
• In a large (4-quart) saucepan over medium heat, heat the oil until shimmering.
• Add the onion and cook, stirring, until softened, about 3 minutes.
• Add the garlic, coriander and crushed red pepper flakes, and cook, stirring, 1 minute more.
• Add the pomegranate juice, increase the heat to high and cook until the juice is reduced to about 3 tablespoons, about 3 minutes.
• Add the beans, walnuts, broth, salt and pepper
• Bring to a boil.
• Reduce the heat to medium-low and cook until the liquid is reduced by about half and the mixture has thickened a bit, about 10 minutes.
• Stir in the parsley, cilantro and vinegar.
• Serve garnished with the additional parsley and cilantro and the pomegranate seeds.

Comments:

Source: Washington Post, 2 February 2022

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