Rattlesnake Beans with Olive Tapenade

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 35%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.4g
  • Carbohydrate: 10.1g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 365mg
  • Calcium: 49mg

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.
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