Green Beans with Olive Tapanade

Green Beans with Olive Tapanade
From Vegetarian Cooking for Everyone
By Deborah Madison

This recipe also works great with yellow, purple or romano beans!

Cook beans uncovered in salted boiling water until slightly resilient to the tooth. Start tasting them after 3-4 minutes, though they may take longer. When they’re done, drain, then rinse with cold water to stop the cooking.

Toss 1lb beans with 1/3 cup Hot & Spicy Tapanade

Hot and Spicy Tapanade
1/2 lb mixed olives, mostly Kalamata
1/4 cup capers, rinsed
1/4 cup extra virgin olive oil
2-3 cloves garlic, to taste, finely chopped
Grated zest and juice of 1 large lemon
1 teaspoon chopped green peppercorns, drained
1 teaspoon red pepper flakes

If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, the tapanade will keep well for up to 2 weeks.