Rinse beans, cover with water and leave in the fridge overnight. So the beans will swell. You can use red beans, then the color of the loaf will be more vivid.

Beans again, rinse, cover with fresh water (I filled it with 1 liter of water, because after swelling the beans weighed 500g). I cooked in multivarka on mode "Quenching" for 1 hour. If You cook on the stove, then the beans need to finish to boiling and to cook on weak fire about hour. When the beans is cooked, drain the water, leaving about half a Cup of broth. Beans rinsed.

To the beans add the walnuts, garlic, paprika and ground coriander. All mix and grind blender. Walnuts can be ground separately and then add to the beans, then the mass will be more homogeneous.

If You paste seems dry, then add to taste the broth (we left from beans). I usually add a quarter Cup, but it is always different, so be guided by your taste. Pate salt, pepper and mix.

The paste spread evenly on the tape (I used the sleeve for baking, you can natural package), a layer approximately 1 cm.

Butter mixed with chopped herbs (I also add 2 cloves of garlic, but it's not for everybody) and spread on the surface of the pate. Next, wrap the roll, helping wrap and refrigerate at least 3 hours to solidify.

Our roll is ready to use. I like to roll cut up and put on the bread, drink the whole thing green tea.