Rattlesnake Beans with Olive Tapenade

Rattlesnake Beans with Olive Tapenade
Photo by Jan Smith

Ingredients

  • 1 ½ teaspoons extravirgin olive oil
  • 1 garlic clove, chopped
  • 1 medium shallot, peeled and quartered
  • 2 ½ teaspoons salt, divided
  • ¼ cup kalamata olives, pitted
  • 1 ½ teaspoons fresh lemon juice
  • 1 ½ pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces
  • + 3 more ingredients
    • 1 teaspoon chopped fresh rosemary
    • 2 quarts water
    • 1 ½ teaspoons grated lemon rind

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 25 minutes or until beans are tender. Drain. Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally. Com...

View full recipe at My Recipes

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