Start by rinsing the **beans** thoroughly under running water. Drain them and then place them in a suitable pot. Pour enough water over the beans to cover them completely and bring to a boil. Once boiling, reduce the heat and let them simmer until they are **tender**, which usually takes about 1 to 1.5 hours. Drain and allow them to cool slightly before proceeding.

While the beans are cooling, chop the **walnuts** finely and set them aside for later use.

In a mixing bowl, combine the cooked beans, chopped walnuts, and crushed **garlic** to your desired taste. Gradually mix in the **butter**, ensuring it is at room temperature for easier incorporation. Season with **salt**, **pepper**, and the khmeli-suneli seasoning to enhance the flavor. Mix everything thoroughly until you achieve a **smooth** paste-like consistency.

Prepare a silicone cupcake mold as your serving dish. Spoon the bean mixture into the molds, pressing down lightly to pack it well. Then, place the molds in the refrigerator for at least **30 minutes** to allow the flavors to meld and the mixture to firm up.

After the chilling period, carefully remove the bean mixture from the molds. Arrange the pieces on a serving platter. For an appealing presentation, top with **pomegranate seeds** and sprinkle with **fresh dill**. Your festive bean appetizer is now ready to be served. Delight your guests with this beautiful and delicious dish!