1 cup dark red kidney beans, soaked overnight and rinsed well
2 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts, lightly toasted
4 tablespoons butter
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint or basil leaves
1 tablespoon freshly chopped flat-leaf parsley
1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish
Toasted walnuts, for garnish
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