Rattlesnake Beans with Olive Tapenade

Name: Rattlesnake Beans with Olive Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons extravirgin olive oil; 1 teaspoon chopped fresh rosemary; 1 garlic clove, chopped; 59 milliliters kalamata olives, pitted; 2 teaspoons fresh lemon juice; 2 teaspoons grated lemon rind; 680 grams rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces; 3 teaspoons salt, divided; 1 medium shallot, peeled and quartered; 2 liters water

Need a gluten free and vegan side dish? Rattlesnake Beans with Olive Tapenade could be an amazing recipe to try. One portion of this dish contains roughly 10g of protein, 2g of fat, and a total of 165 calories. This recipe serves 6. Head to the store and pick up water, rosemary, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add beans; cook 25 minutes or until beans are tender.

Ingredients you will need

Beans

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.

Ingredients you will need

Olives