2 c white beans
 1 head garlic, roasted
 1 red pepper roasted
 s+p
 chicken or vegetable stock
 Soak beans overnight, drain
 cover beans with stock in a stockpot, bring to a boil and then down to a 
 simmer.
 Roast garlic and red pepper in oven for approx one hour until soft.
 Peel off blackened skin of Red pepper and discard.  Dice and add to beans 
 and broth.
 Squeeze roasted garlic out of cloves into broth.
 
 Cook approx. 2 hours until beans are tender.
 
 Puree half the mixture and return to the pot.