CL Rattlesnake Beans with Olive Tapenade - 1 pt Italian

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CL Rattlesnake Beans with Olive Tapenade - 1 pt Italian

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.

 

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

 

NUTRITION PER SERVING

CALORIES 66(35% from fat); FAT 2.6g (sat 0.3g,mono 1.9g,poly 0.3g);

PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 365mg; FIBER 4g;

IRON 1.3mg; CARBOHYDRATE 10.1g

 

Source: Julie Grimes, Cooking Light, JULY 2005

Formatted by Chupa Babi in MC: 11.13.06

 

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.

 

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