1 red chilli
1 garlic bulb, cut in half
2 garlic cloves, crushed
200g/7oz padron peppers
salt and freshly ground black pepper
200g/7oz dried cannellini beans, soaked overnight in lots of cold water
½ tsp dried chilli flakes
1 tbsp fennel seeds, ground
3–4 tbsp extra virgin olive oil, plus extra for blending