Directions:
- In the bowl of a food processor fitted with a steel blade, puree the olvies, anchovies, garlic and capers to a smooth paste.
- Add the oil in a steady stream until the mixture is smooth.
- Transfer to a container, cover tightly and refrigerate.
- Bring a large saucepan of water to a boil, add the beans, and cook for 5 minutes or until the beans are tender but still have some bite.
- Drain them and transfer to a bowl.
- Add the some tapenade (to taste), toss the beans to coat them evenly, and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.3 Kcal (3267 kJ) | ||
| Calories from fat | 755.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.99g | 129% | |
|---|---|---|---|
| Sodium | 126.12mg | 5% | |
| Potassium | 246.96mg | 5% | |
| Total Carbs | 8.65g | 3% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 1.2mg | 7% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 384.19 Kcal (1609 kJ) | ||
| Calories from fat | 372.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.35g | 129% | |
|---|---|---|---|
| Sodium | 62.1mg | 5% | |
| Potassium | 121.59mg | 5% | |
| Total Carbs | 4.26g | 3% | |
| Sugars | 1.68g | 14% | |
| Dietary Fiber | 1.75g | 14% | |
| Protein | 1.2g | 5% | |
| Vitamin C | 7mg | 24% | |
| Iron | 0.6mg | 7% | |
| Calcium | 22.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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