The beans are cooked in fragrant chili and rosemary oil, then baked in tomato sauce spiced with Worcestershire sauce and Tabasco.
Remove seeds from chili and chop finely. Place in a small saucepan with rosemary leaves. Pour in the oil and put on a very slow fire. Simmer for about 20 minutes.
Pour our oil into a large saucepan, add finely chopped onion and garlic, add paprika. Fry for 10-15 minutes.
Add vinegar and let it evaporate.
Put the beans from the jar (drain the liquid) and tomatoes. Add Worcestershire sauce and Tabasco to taste. Simmer for 10-15 minutes. Transfer the beans to a baking dish, cover with a sheet of parchment soaked in water, put in the oven (170 g) for 50-60 minutes.
Sprinkle beans with grated cheese and herbs. Enjoy your meal!