Rinse the beans and add them to a food processor along with the garlic and sun dried tomatoes. Pulse until a chunky consistency, then add the herbs, salt and pepper.
Note: You can use practically any canned beans you like in this recipe as long as they are plain and unseasoned. You could also slow simmer dried beans in lightly salted water and use an equal amount, about 2 1/2 cups cooked beans. White Kidney Beans or Cannellini beans are good choices.