Red Bean And Walnut Spread Recipes

RED BEAN AND WALNUT SPREAD

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.

ROASTED RED PEPPER AND WALNUT SPREAD

Steps:

• Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
• With motor running, add oil in a slow stream, blending until incorporated.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

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.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)

Steps:

• Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
• Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
• Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
• Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
• Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

RED BEAN-TAHINI SPREAD

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.

RED BEANS AND WALNUTS

Steps:

• Place the beans in a colander and rinse with cold water. Pick over the beans to remove any stones. Place the beans in a clean pot, cover with fresh cold water and soak for at least 4 hours or overnight. Drain.
• Place the beans in a large pot with 2 quarts of water and bring to a boil.
• Reduce the heat and simmer until the beans are tender, about 1 hour. Drain and cool to room temperature.
• Using a food processor, pulverize the walnuts. Then add the garlic, vinegar, oil and 3 tablespoons of the cooking liquid from the beans, enough to make a smooth dressing.
• Season the dressing with salt, pepper and cayenne to taste. Stir in half of the scallions and half of the herbs.
• Pour the dressing over the beans and garnish with the remaining scallions and herbs. Serve at once or toss and chill until ready to serve. Let the beans come to room temperature before serving.

ROASTED GREEN BEANS WITH RED ONION AND WALNUTS

Steps:

• If you would like softer roasted green beans, you may steam them about 5 minutes before roasting.
• Combine balsamic vinegar, honey, thyme and garlic in a small bowl and set aside.
• Adjust your oven rack to the middle postiion; heat oven to 450*F. Line a baking sheet with foil; spread beans on the baking sheet along with the onion wedges. Drizzle with oil. Using your hands, toss to coat evenly. Sprinkle with 1/2 teaspoons salt, toss to coat, and distribute in an even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in an even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to a serving dish, sprinkle with 1/3 cup toasted and chopped walnuts. Serve and enjoy!

A+ GREEN BEAN AND WALNUT CASSEROLE

Steps:

• Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
• Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
• Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
• Bake for 20 minutes or until golden brown on top.