Rattlesnake Beans with Olive Tapenade

Ingredients

• 1.5 teaspoons olive oil extravirgin
• 1 teaspoon rosemary fresh chopped
• 1  garlic clove chopped
• 0.3 cup kalamata olives pitted
• 1.5 teaspoons juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 1.5 pounds pole beans trimmed cut into 1-inch pieces
• 2.5 teaspoons salt divided
• 1 medium shallots peeled quartered
• 2 quarts water 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan.
2. Add beans; cook 25 minutes or until beans are tender.
3. Drain.
4. Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally.
5. Combine beans and olive mixture in a large bowl; toss well.