Rattlesnake Beans with Olive Tapenade

Rattlesnake Beans with Olive Tapenade Recipe
Photo: Jan Smith
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.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 66
Caloriesfromfat 35 %
Fat 2.6 g
Satfat 0.3 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 10.1 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 365 mg
Calcium 49 mg

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

Preparation

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. Combine beans and olive mixture in a large bowl; toss well.

Note:

Julie Grimes,

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note