Here is the recipe:
Cook about 1 cup of white beans as you normally would but include a couple of dried chile peppers, a couple of garlic cloves and a teaspoon of oregano (about a Tablespoon if using fresh) during the cooking process.
Mash the beans with about 1 tablespoon of olive oil, use a good extra virgin and if it has a flavor all the better; I used Harissa from Yavapai Olive Oil Mill, some salt, lemon juice and chile powder if it is not hot enough already. I used my mini food processor to get the right consistency.
Pipe into the rinsed leaves of fresh Belgian endive and top with a section of roasted red bell pepper.
I used tepary beans but any white bean will do, such as cannelini (and canned would work as well).
That is all there is to it.