2 cans cannellini or white beans
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic
1 tablespoon fresh basil, minced
1/4 teaspoon dry oregano (or use fresh if available)
pinch of hot red pepper flakes
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
1/4 cup green or red wine vinegar peppers, chopped (optional)

Combine all ingredients (except beans and vinegar peppers) in a blender and process for 60 seconds.

Drain beans, leaving 2-3 tablespoons of liquid from can; stir in chopped vinegar peppers. Transfer to a non-metallic bowl and cover. Marinate, refrigerated for several hours until serving.

Serve at room temperature.

Submitted by: CM