Ana Sortun learned this recipe from a friend in Armenia named Armen Mehrabyan, an exporter who supplies her restaurant Oleana with great teas and with spice blends for fish. You can mold the pâté in a terrine or bowl lined with plastic wrap if you prefer a different shape. Plus:  More Appetizer Recipes and Tips 

August 2002


Credit: © Maura McEvoy

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Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the dried beans, onion and bay leaf. Add the water and bring to a boil. Reduce the heat to moderate and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. Drain the beans in a colander and discard the bay leaf. Let cool completely.

  • Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for about 7 minutes, or until lightly toasted. Transfer the walnuts to a food processor and let them cool completely. Add the cooked dried or drained canned kidney beans, butter and garlic and pulse until smooth. Add the dill, basil and parsley, season with salt and pepper and pulse the bean pâté just until blended.

  • Scrape the bean pâté onto a long sheet of plastic wrap and pat it into a 12-by-2-inch log. Wrap and refrigerate until chilled, at least 1 hour. Slice the pâté 1/2 inch thick and serve with the string cheese and bread.

Make Ahead

The pâté can be refrigerated for up to 3 days.