English Smoky Beans, Mushrooms and Tomato Toast

Thinly slice the mushrooms and finely chop the Roma tomatoes. Mince the garlic, then rinse and drain the navy beans.

Heat the skillet over medium heat. Add 1 1/2 teaspoons olive oil and two bread slices; cook for 1 1/2 to 2 minutes per side, until golden and crisp. Transfer to serving plates, then repeat with another 1 1/2 teaspoons oil and the remaining bread.

Raise the heat to medium-high and add the remaining 1 tablespoon olive oil. Spread the mushrooms in an even layer and cook for 5 minutes, stirring only once or twice, until deeply browned and their moisture has mostly evaporated.

Reduce the heat to medium. Add the tomatoes and garlic; cook for 2 minutes, until the tomatoes begin releasing their juices. Stir in the tomato paste and smoked paprika and cook for 30 seconds, until fragrant and brick-red.

Add the navy beans, soy sauce, maple syrup, and 1/3 cup water. Simmer for 3 to 4 minutes, stirring and mashing a small portion of the beans, until the sauce is thick but spoonable and the beans are hot.

Divide the smoky bean and mushroom mixture among the toasted bread slices. Spoon on all the sauce and serve immediately while the toast remains crisp.