Ingredients

The following ingredients have 4 Servings
  • 1 medium jalapeno
  • 2 sprigs fresh rosemary
  • Olive oil
  • 4 cloves garlic (thinly sliced)
  • 1 medium onion (chopped)
  • 1 teaspoon smoked paprika
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 28 ounces canned cannellini beans (lightly drained (two cans))
  • 14 ounces canned plum tomatoes with their juice
  • 4 slices toasted whole grain bread
  • Grated cheddar cheese

Instruction

  • Start by making the optional jalapeno-rosemary oil.
  • Thinly slice the jalapeno removing the seeds if desired for a mild result. Remove the rosemary leaves from the stalks.
  • Put the jalapeno slices and rosemary in a small saucepan or skillet with just enough olive oil to cover. Place over a very low heat for about 20 minutes to allow the flavors to infuse. Remove from the heat and set aside.
  • Preheat the oven to 325 degrees.
  • Place an oven-proof skillet over medium low heat. Add 2-3 tablespoons of the jalapeno-rosemary oil (or plain oil) along with the garlic, onion, paprika, and brown sugar. Cook, stirring frequently, until the garlic and onion have softened (about 10-15 minutes).
  • Add the balsamic vinegar and Worcestershire sauce and cook for another couple of minutes.
  • Add the cannellini beans and tomatoes (which you will need to crush or chop) along with their juice. Cook for an additional 5 minutes.
  • Cut a circle of parchment paper to fit the skillet and place it on top of the beans. Transfer to skillet to oven and bake for approximately 1 hour or until quite thick.
  • When ready to serve, toast the bread. Place a piece of toast on a small plate or in a bowl and spoon the beans over. Top with finely grated cheddar cheese and a drizzle of the jalapeno-rosemary oil (if using).