Runner beans with tapenade and new potatoes

Runner beans with tapenade and new potatoes

By
From
The Art Of The Larder
Photographer
Mike Lusmore

I love tapenade. Salty rich with a piquant caper-y punch, it is wonderful in this warm potato and bean salad. Chopped ripe cherry tomatoes mixed through would be good here too. Make green tapenade with green olives instead of black, and add a handful of chopped walnuts to the mix if you like.

Ingredients

Quantity Ingredient
500g new potatoes, peeled and cut into even-sized pieces
400g runner beans, trimmed and sliced, (use green beans if you prefer)
100g kalamata olives, pitted
1 garlic cloves, crushed
1 tablespoon capers
6 anchovy fillets in oil
2-3 tablespoons olive oil
2 shallots, very thinly sliced
or 1 red onion, very thinly sliced

Method

  1. Cook the potatoes in plenty of boiling salted water for about 15 minutes or until tender, adding the beans for the final 5 minutes of cooking time. Remove from the heat, drain and keep warm.
  2. To make the tapenade, put the olives, garlic, capers and anchovies on a board and chop, or pulse in a processor until you have a coarse paste. Mix in the olive oil.
  3. Toss the tapenade with the warm new potatoes, runner beans and the raw shallots and serve immediately.
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