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Toast the bread: Using your oven or toaster, toast the slices of bread until crispy and golden. Alternatively, you can toast them in a skillet with a little of olive oil.
Cook the beans: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the onion cook for about 5 minutes, until soft and translucent.
Add smoked paprika and give a good stir, then add the drained beans, thyme, chili, and salt, stir well and cook for a further 8 minutes stirring every now and then.
Turn the heat off, smash the beans partially using the back of a fork or a wooden spoon, taste and adjust the seasoning if needed. This is when I drizzle over a bit of extra virgin olive oil.
Assemble beans on toast: Right before serving, rub the toasted bread with fresh garlic, top with a spoon of smoky beans a pinch of chili (optional). Enjoy it!