Dried Beans: soak beans over night in a bowl with enough water to cover the beans. The next day, drain beans then add to a sauce pot with 1½ cups of water. Cook on a slow boil for 1-1½ hours, the beans should be tender. Drain in a colander and set aside.
Garlic Toast: Using a medium skillet, heat 2 tablespoons of olive oil and add 1 clove of garlic sliced in half. Allow the garlic to become fragant and push to the side of the skillet. Add bread and toast each side until golden and crispy, about 3 minutes. Add more olive oil is needed. Remove from heat and leave skillet to keep warm.
Meanwhile, in a cast iron pan, over medium heat, add remaining olive oil. Sauté onion for about 3 minutes, then add crushed garlic and cook until the aroma releases about 30 seconds. Then add tomatoes, smoked and sweet paprikas, simmer for about 2-3 minutes. Once the tomatoes start to soften, add thyme, salt, pepper, vegetable broth and beans. Continue cooking until the liquid reduces, about 3-4 minutes. Then add spinach and capers if using, simmer for another 2 minutes. If the liquid has evaporated, add a little more broth.
To serve, add bean mixture over the toasted sourdough bread. Garnish with fresh dill and basil. Drizzle with olive oil. This makes 2 generous servings.
