Serves: 25
Total Calories: 68
1. In medium saucepan combine 4 cups of the water and beans. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse.
2. Meanwhile, place garlic and rosemary in center of double-thick, 8-inch square of cheesecloth. Bring corners of cheesecloth together and tie with clean string. Return beans to saucepan. Add cheesecloth bag containing garlic and rosemary, remaining 4 cups water, onion, carrot and celery. Bring to boiling. Reduce heat. Simmer, covered, about 1 1/2 hours or until beans are tender. Drain. Discard cheesecloth bag, onion, carrot and celery.
3. In food processor combine beans, olives, salt and pepper. Cover and process until smooth. Continue processing while slowly adding 1/2 cup oil through feed tube of food processor. Process until smooth.
4. Lengthwise cut dates into thin strips. Spoon bean mixture onto crackers. Top with date strips and cheese. Drizzle with 1 tablespoon olive oil. Garnish with chervil.
This White Bean And Black Olive Spread With Dates And Pecorino recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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