Rattlesnake Beans with Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gorgeously mottled when raw, rattlesnake beans turn green and lose their unusual appearance once cooked. Use any olives that you have on hand for this dish. Ingredients:
2 quarts water |
2 1/2 teaspoons salt, divided |
1 1/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces |
1/4 cup kalamata olives, pitted |
1 teaspoon chopped fresh rosemary |
1 1/2 teaspoons grated lemon rind |
1 1/2 teaspoons fresh lemon juice |
1 1/2 teaspoons extravirgin olive oil |
1 garlic clove, chopped |
1 medium shallot, peeled and quartered |
Directions:
1. 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.
2. Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally. Combine beans and olive mixture in a large bowl; toss well.
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