Rattlesnake Beans with Olive Tapenade

  Recipe adapted from Cooking Light. 2 quarts water 21/2 teaspoons salt, divided 11/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces 1/4 cup kalamata olives, pitted 1 teaspoon chopped fresh rosemary 11/2 teaspoons grated lemon rind 11/2 teaspoons fresh lemon juice 11/2 teaspoons extra-virgin olive oil 1 garlic clove, chopped … Continue Reading →