Marinated Beans

4 oz. Sun dried tomatoes in oil
3 tbsp. Olive oil
3 garlic cloves, thinly sliced
1/2 tsp. Cracked red pepper flakes
1 can white beans in their juices
1/2 cup sliced Kalamata olives
2 tsp. Red wine vinegar
Salt and Pepper to taste

In a medium skillet warm oil, garlic, and pepper flakes over low heat.

Cook gently until garlic softens.

Add tomatoes and cook a few minutes more.

Add beans and cook until warm. (No longer than 10 minutes or they will get mushy.)

Stir in olives and salt and pepper to taste; remove from heat.

Allow to cool and marinate for about 2 hours.

Top with lemon zest and fresh herbs and serve on crostini or toast points.