Warm Tuscan Beans And Tomato With Rosemary Salt Toast

• 2 Cans of Cannellini Beans rinsed and drained under cold water
• 1-1/2 Cups San Marzano Tomatoes (Chopped, blended, or passed through a food mill)
• 3 tablespoons Extra Virgin Olive Oil
• 1/2 Thinly sliced shallot
• 2 Cloves of garlic (1 minced/ 1 whole)
• 1 handful Fresh Italian Parsley finely chopped
• 1 Pinch of Peperoncino flakes
• 2 Slices of Italian bread or ciabatta, anything rustic
• 2 Sprigs Fresh Rosemary
• 1 tablespoon Maldon's Flake Sea Salt or Kosher Salts

1. Finely chop one fresh rosemary sprig and combine with the Maldon's flake salt. Toast the bread over a stove burner using a cooling rack. You can also use your toaster oven or broiler for this. I like to use the burner, because it leaves some chew in the bread, and it doesn't dry it out. Once the bread is toasted, rub it with a garlic clove, sprinkle te rosemary salt on top, and drizzle with Extra Virgin Olive oil.
2. In a skillet, combine, shallots, garlic, peperoncino, rosemary sprig, and olive oil. Let these sweat on low heat until soft and aromatic.
3. Turn up the heat, and add in the tomatoes, let these cook off any excess water, and concentrate in flavor.
4. Add in the beans, and let them warm through, season to taste with salt an pepper. Once they are combined with the sauce, remove from heat, and add in the fresh parsley
5. Serve your garlic rosemary bread alongside, add a drizzle of Extra Virgin Olive oil, and additional fresh parsley to finish.

beans, tomatoes, olive oil, shallot, garlic, parsley, flakes, italian bread, rosemary, salt

Taken from food52.com/recipes/19240-warm-tuscan-beans-and-tomato-with-rosemary-salt-toast (may not work)