This dish is VERY good. The olives and lemon made a perfect blend.
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)
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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
- 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
- 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.
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