Olive Bean Tapenade

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



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