Rattlesnake Beans with Olive Tapenade

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

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.