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Rattlesnake Beans with Olive Tapenade

Photo: Jan Smith
Yield 6 servings (serving size: about 3/4 cup)
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

Nutrition 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

How to Make It

  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.