An Italian twist on a classic breakfast or mid-week dinner.Smokey cannellini beans in a rich tomato, garlic and rosemary sauce, piled high on toasted focaccia. Serves 4400g can Napolina Chopped Tomatoes1 tbsp Napolina Extra Virgin Olive Oil, plus extra for drizzling4 garlic cloves (3 minced and 1 cut in half)3 banana shallots, finely chopped1 tsp smoked paprika1/2 tsp chilli powder400g Napolina Cannellini beans, drained and rinsed1 sprig rosemary1 tsp brown sugarRosemary focaccia, cut into chunky strips to serveHandful chopped parsley to serveMethodFirstly, preheat your grill! Heat your Napolina extra virgin olive oil in a large frying pan over a medium-high heat. Add the garlic, cook for 1 min stirring often. Reduce the heat to medium, add the shallots and cook until soft and fragrant stirring regularly. Add your Napolina chopped tomatoes, smoked paprika, chilli, rosemary, sugar and simmer for 5 mins. Season and taste Add Napolina cannellini beans and simmer for a further 5 mins. Whilst simmering away toast your focaccia under the grill. Once toasted, rub all over with your garlic halves then drizzle with a little Napolina extra virgin olive oilTumble your beans on top of the focaccia chunks, sprinkle with parsley and enjoy!