Rattlesnake Beans with Olive Tapenade

It is the last week of the summer CSA.  Hope you enjoyed the recipes ideas for your fresh vegetables as much as we did.  This is an easy delicious rattlesnake bean recipe.

Photo: Jan Smith

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.

Julie Grimes, Cooking Light