Ordinary canned beans are taken to the next level when served over toasty whole grain bread and topped with a jalapeno-rosemary oil and plenty of Cheddar cheese.
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.
In a medium bowl, crush or chop the tomatoes keeping all their juices. Add the tomatoes with the juice and the cannellini beans to the skillet. Cook for an additional 5 minutes.