Jamie oliver's beans on toast

For the chili-rosemary oil: preheat the oven to 160 ° C. Cut the stalk of the peppers.

Halve the peppers lengthways and remove the seed lists with a sharp knife.

Heat the oil in a pan, add the pepper and rosemary and heat for 20 minutes on very low heat so that the oil gets a taste. Remove the pan from the heat.

For the beans: cut the garlic into thin slices and put them with a dash of chili-rosemary oil in a shallow, oven-proof pan over low heat.

Peel and chop the onion and add with the paprika powder to the garlic.

Heat the garlic mixture with stirring for 10-15 min. Until it is soft and sticky.

Pour in the balsamic vinegar and let it boil down until the flavors are drawn into the vegetables.

Pour most of the moisture from the beans and put them in the pan with the onion.

Pour the tomatoes over the pan in your hand, squeeze them a bit and add them with the worcestershire sauce and tabasco.

Let the beans boil for about 5 minutes and season to taste with pepper and salt.

Make a rumpled piece of baking paper wet under the tap and cover the beans.

Put the pan in the oven for about 1 hour until the mixture is nice and thick and smells irresistible.

Roast the bread just before you go to the table and distribute the beans.

Grate a little cheese over it, finish the dish with a few drops of chili-rosemary oil.