How many of you look for inspiration at your local farmer's market, grocery store or by simply rummaging through your pantry or fridge in order to come up with a recipe idea? Spotting a jar of sun-dried tomatoes in my fridge was I all I needed to spruce up my standard Tuscan bean recipe. It's a great way to add some colour and extra flavour to this vegan friendly dish. Delicious and healthy, it's a great spread for crostini, dipping with homemade herb flavoured pita chips or veggie crudities.
1 can (15 ounce) cannellini white beans
8 pieces of sun dried tomatoes (marinated in herbs and oil)
2 tablespoons fresh Italian parsley
1 small garlic clove
1/4 cup extra virgin olive oil
1/2 tsp salt
Rinse and drain the beans. In a food processor, finely chop the garlic. Add the beans, sun-dried tomatoes, parsley and pulse. Pour the oil in a steady stream through the feeder tube and continue processing until the required puree consistency.