You may also like
Categories:
water salt rattlesnake beans kalamata olives rosemary lemon rind lemon juice extravirgin olive oil garlic shallot
Viewed: 37 - Published at: 7 years agoIngredients
- 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
Method
- 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.
