Rattlesnake Beans with Olive Tapenade

Ingredients

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

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...

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