We're celebrating the Year of the Pulse by sharing this Olive Bean Tapenade recipe from Fresh & Fermented (Sasquatch Books 2014).
This white bean dip's bright flavor is enjoyable on just about every type of cracker or bread. Try adding a couple of tablespoons of tahini for a richer tapenade. To achieve a completely smooth texture for a sandwich spread or a dip, simply whirl all the ingredients in a food processor. Or leave it chunky to spread on bread or crackers.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and combine it with the beans and olives in a medium bowl. Add the lemon zest, red pepper flakes, lemon juice, parsley, basil and oil, and toss to incorporate. Use the back of a fork or potato masher to smash the beans until the mixture is the consistency you want. Season to taste with salt and pepper. Chill until ready to serve.
1/2 cup Classic Kraut
1 1/2 cups cooked white beans, or 1 (15-ounce) can, drained and rinsed
3/4 cup chopped, pitted Kalamata olives
Zest of 1/2 lemon (about 1 teaspoon)
1/2 teaspoon red pepper flakes
1 Tablespoon finely chopped fresh parsley
2 Tablespoons finely chopped fresh basil (optional)
1 Tablespoon extra-virgin olive oil
Salt and freshly ground black pepper