Rinse the beans and soak them overnight in approx. 2 l cold water. The next day, boil the beans in the soaking water, cover and simmer for 1 1⁄2 2 hours until soft.
Wash the thyme. Set aside a little to garnish, pluck the rest. Chop the apricots. Peel and chop onion. Fry in hot oil. Sweat tomato paste with. Add tomatoes with juice, apricots and thyme.
Bring to the boil, crush tomatoes. Simmer covered for about 15 minutes. Season with Tabasco, Worcester sauce and salt.
Drain the beans, mix into the tomato sauce and continue to cook briefly. Season to taste.
Peel and slice the garlic. Fry ham in a coated pan without fat until crispy, remove. Roast bread in the pan, fry garlic briefly. Arrange beans on ciabatta.
Coarsely crumble the ham and sprinkle over it. Garnish with thyme.