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.

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

Calories:

66 (35% from fat)

Fat:

2.6g (sat 0.3g,mono 1.9g,poly 0.3g)

Protein:

2.4g

Carbohydrate:

10.1g

Fiber:

4g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

365mg

Calcium:

49mg