This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I’ve cooked myself, but in a pinch you can make this with canned red kidney beans.
Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
02If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
03In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
04Whisk together the pomegranate molasses and lemon juice, plus salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.