Preheat the oven to 180 degrees Celsius.
Heat an oven proof pan (that has a lid) to medium and add a spoonful of olive oil. When sufficiently heated add the garlic, onion and paprika. Cook until translucent then add the balsamic and stir to combine. Drain most of the liquid from the beans, but not all of it, and pour the beans into the pan. Add the tomatoes, crushing them with your hands or use a potato masher. Add a few good splashes of Worcestershire sauce and a couple of dashes of Tabasco. Season well with salt and pepper and continue cooking for another 5 minutes. Throw on a lid and transfer to the over, cook for about an hour, or until thick and dark.
To serve: Toast the bread, then divide the beans between the slices. Add some grated parmesan if desired.
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|Serving Size: 1 (18g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 111.2mg||4 %|
|Potassium 90.7mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.1g|
|Protein 0.1g||0 %|
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Calories per serving: 15
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