Any olives you have on hand will do for this.
INGREDIENTS:
2 quarts water 2 1/2 teaspoons salt, divided 1 1/2 pounds 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 extra virgin 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.
Serves: 6
Source: Julie Grimes, Cooking Light
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