This was beautiful, but we ate it too fast to get a photograph. It’s as delicious as it is beautiful, but you’ll just have to take my word.
1-1/2 C cooked baby lima beans (you can substitute navy beans)
1-1/2 C buttermilk
1 T cornstarch
Large pinch of salt
1 T soy sauce or tamari
Seeds from 1 pomegranate
1/2 C walnuts
Combine the beans, buttermilk, cornstarch, salt, and tamari in a medium saucepan and heat on medium, stirring, until the mixture thickens.
In a heavy skillet, dry-toast the walnuts until they are golden brown with lots of darker brown spots. They will smell very toasted and possibly set off the smoke alarm (oops).
To serve, spoon the beans and sauce into bowls and top with walnuts and pomegranate seeds.
Serves 2 as a main dish, 4 as a side dish.