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).
The jalapeno-rosemary oil is completely optional. If you don't want to make it or don't like that kind of heat, simply use plain canola or vegetable oil in its place.
One teaspoon of dried, crushed rosemary can be substituted for fresh.
Smoked paprika lends a very nice, smoky background flavor to the overall dish.
Navy beans may be substituted for cannellini if you like.
I used whole grain bread for the recipe, but white bread, sourdough bread, even rye bread are all good.
Tips –Be sure to wear gloves when prepping jalapenos. The oils can remain on your hands even after washing and can irritate sensitive skin.You could use canned pork and beans for this recipe, but I really urge you to try making the beans from scratch with the garlic, onion, tomatoes creating a luscious sauce. You might never go back to canned baked beans again.Beans on toast are great all on their own, but you could always add a fried or poached egg on top.