Peel and chop the red onion and garlic. Add the olive oil to the pan and stir for 10 mins or so until the onion is translucent but not browned.
Add the tomato puree, tamarind brown sauce and cook for a further two minutes.
Drain and rinse the beans and add to the pan. Stir to cover them in the sauce.
Pour the passata in to the pan and simmer to thicken and reduce.
Slice the bread, brush with LEON Olive oil and griddle for 2 mins on each side.
Pour the beans on top and Season with salt and pepper.