2 medium red peppers, roasted
15 sun-dried tomatoes (not in oil)
3-4 large garlic cloves, coarsely chopped
2 Tbsp jalapeno peppers, chopped
450 ml canned Romano beans
5 ml dried cumin
5 ml dried oregano
1 Tbsp apple cider Vinegar
1/4 cup (60 ml) omega blend or hemp oil
Sea salt to taste
Roast peppers, by baking 15 minutes in 260ºC oven. Seal in paper bag for 20-30 minutes. Peel pepper skins with fingers. Core and seed over bowl to catch juices. Set aside.
Place tomatoes in small bowl and barely cover with boiling water, soak until soft (about 15 minutes). Remove and squeeze out as much moisture as possible. Coarsely chop tomatoes. Place chopped tomatoes in food processor or blender.
Add garlic, jalapeno peppers and red peppers; process until finely chopped. Add beans, blend until pureed. Add vinegar, cumin, and oregano. Slowly blend in Oil until mixture thickens. Season with salt.
Serve immediately or refrigerate in airtight container for up to 2 days.