Cannellini Beans With Crushed Red Pepper

1. In a serving bowl, combine the beans, red pepper flakes, olive oil and salt to taste. Mash the beans a little bit, leaving some whole. Gently stir to combine. (Mash as much or as little as you would like, depending on how you prefer this as a spread.).

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Nutrient	Quantity
Total fats	13.5 g
Energy	119.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1027 g
Calcium, Ca	0.135 mg
Fatty acids, total saturated 22:0	0.0174 g
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.042 g
Sodium, Na	0.27 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1694 g
Total lipid (fat)	13.5 g
Fatty acids, total saturated 16:0	1.5241 g
Choline, total	0.0405 mg
Fatty acids, total saturated 18:0	0.2637 g
Fatty acids, total saturated 18:1 undifferentiated	9.6213 g
Betaine	0.0135 mg
Iron, Fe	0.0756 mg
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 18:2 undifferentiated	1.3179 g
Fatty acids, total polyunsaturated	1.4206 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Vitamin K (phylloquinone)	8.127 g
Fatty acids, total saturated	1.8641 g
Fatty acids, total monounsaturated	9.8497 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	1.9372 mg
Potassium, K	0.135 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 teaspoons	119.34	0	13.5
kosher salt	0	0	0	0
red pepper flake	1 tablespoon	0	0	0
cannellini bean	2 cans	0	0	0