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Photo: Jan Smith Photo by: Photo: Jan Smith

Rattlesnake Beans with Olive Tapenade

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.

Cooking Light JULY 2005

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

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.

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
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Rattlesnake Beans with Olive Tapenade recipe

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