White Bean - Sun-dried Tomato Pate

Soak 1 cup of white navy beans the night before, and rinse the beans in the morning, and drain.

1 c. white navy beans
5 c. water
2 bay leaves

Bring beans and bay leaves to a boil and turn down heat, and cook until tender.  Skim any white foam off of the top and discard.

In a food processor add:
cooked white navy beans
1/3 c. sun-dried tomatoes  (if using a jar, drain off oil)
1/3 c. basil, fresh (packed tightly)
1 tsp. garlic, fresh
1/2 - 1 tsp olive oil
1/4 c. + 2 tbsp. Kalamata olive juice
1 -2 squirts of lemon juice (to taste)
Season with sea salt
Pinch of cayenne pepper

Blend mixture together until smooth and then fill a small bowl with the bean pate.

Garnish with slices of red, yellow and orange peppers around the bowl.

This pate can also be served on sliced cucumbers or filled inside celery stalks and served as an appetizer.