Tuscan White Bean Spread

1 tablespoon extra virgin olive oil, divided
1 clove garlic, minced
1/8 teaspoon red pepper flakes or more to taste
1 tablespoon fresh sage, chopped
2 teaspoons lemon zest, divided
9 ounces cannellini beans or use 1 15-oz can drained and rinsed
1 tablespoon lemon juice sea salt, to taste 2 tablespoons Italian parsley, minced
salt, to taste
2 tablespoons Italian parsley, minced

Warm small skillet over medium-low heat. Add 2 teaspoons of the olive oil, garlic and red pepper flakes and cook until fragrant - 1 - 2 minutes. Add lemon zest and sage and continue to cook an additional minute. Stir in beans and remove from heat. Mash beans with a potato masher or the back of a large fork to a rustic spreadable consistency. Mix in lemon juice. Season to taste. Transfer to serving dish.
In a small bowl combine minced parsley, 1 teaspoon of the lemon zest and the remaining teaspoon of olive oil and a pinch of salt. Top beans with parsley mixture.

Nutrition Information