Bring beans and water to a boil with onion and bay leaf. Simmer
until tender. Drain
well and discard bay leaf
. In a food processor
fitted with a metal blade, puree with walnuts, butter, chopped garlic, salt and pepper, to taste, until smooth and creamy. Mix chopped herbs together and blend
half of them into the beans.
Season well and spread onto a small baking sheet, lined with plastic wrap. Cool completely.
Sprinkle generously with pomegranate
seeds and remaining fresh herbs
then roll into logs, using the plastic wrap
to help roll. Wrap tightly and chill again.
Slice and garnish
with walnuts and pomegranate seeds.