Black-speckled Green Beans |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Unusual way to serve green beans. The tapenade recipe makes more than you will need. Store the remaining puree in a tightly covered jar in the refrigerator - it will keep for weeks - and serve it with crusty bread as an hors d'oeuvre. Ingredients:
1 lb green beans, washed and trimmed |
1 cup black oil-cured olives, pitted (kalamata) |
8 flat anchovy fillets, coarsely chopped |
2 cloves garlic, cut into wuarters |
2 tablespoons capers, rinsed and drained |
1/2 cup olive oil |
fresh ground black pepper, to taste |
Directions:
1. In the bowl of a food processor fitted with a steel blade, puree the olvies, anchovies, garlic and capers to a smooth paste.
2. Add the oil in a steady stream until the mixture is smooth.
3. Transfer to a container, cover tightly and refrigerate.
4. 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.
5. Drain them and transfer to a bowl.
6. Add the some tapenade (to taste), toss the beans to coat them evenly, and serve at once.
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