Princess beans with olive and tomato tapenade

Name: Princess beans with olive and tomato tapenade
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Frozen princess beans; 7-10 Tbsp salt, pepper; 120 g black olives (without stone; e.g. Kalamata); 3 medium-sized tomatoes; 1 Onion; 7-10 Tbsp Juice from 1⁄2 Lemon; 1⁄2 Tsp medium hot mustard; 2 TABLESPOONS Olive oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Frozen princess beans
7-10 Tbsp salt, pepper
120 g black olives (without stone; e.g. Kalamata)
3 medium-sized tomatoes
1 Onion
7-10 Tbsp Juice from 1⁄2 Lemon
1⁄2 Tsp medium hot mustard
2 TABLESPOONS Olive oil

Directions

1
Cook the frozen beans in little boiling salt water for about 8 minutes.
2
For the tapenade, finely chop the olives. Wash, quarter, seed and dice the tomatoes. Peel and finely dice onion. Mix the ingredients for the tapenade. Season with lemon juice, mustard, salt and pepper.
3
Stir in the oil.
4
Drain the beans and let them drain. Serve with the tapenade.