Rattlesnake Beans With Olive Tapenade

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2 quarts water

2 1/2 teaspoons salt, divided

1 1/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces

1/4 cup kalamata olives, pitted

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons grated lemon rind

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons extravirgin olive oil

1 garlic clove, chopped

1 medium shallot, peeled and quartered

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