Black-speckled Green Beans

Submitted by dojemi

"Unusual way to serve green beans. The tapenade recipe makes more than you will need. Store the remaining puree in a tightly covered jar in the refrigerator - it will keep for weeks - and serve it with crusty bread as an hors d'oeuvre."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 lb green beans, washed and trimmed
• 1 cup black oil-cured olives, pitted (Kalamata)
• 8 flat anchovy fillets, coarsely chopped
• 2 cloves garlic, cut into wuarters
• 2 tablespoons capers, rinsed and drained
• 1⁄2 cup olive oil
• fresh ground black pepper, to taste

directions

1. In the bowl of a food processor fitted with a steel blade, puree the olvies, anchovies, garlic and capers to a smooth paste.
2. Add the oil in a steady stream until the mixture is smooth.
3. Transfer to a container, cover tightly and refrigerate.
4. Bring a large saucepan of water to a boil, add the beans, and cook for 5 minutes or until the beans are tender but still have some bite.
5. Drain them and transfer to a bowl.
6. Add the some tapenade (to taste), toss the beans to coat them evenly, and serve at once.