Directions
- 1Preheat the oven to 400°F (200°C).
- 2Add the sliced onions, fresh thyme leaves, sun-dried tomatoes, sea salt, ground black pepper, and smoked paprika to an oven-safe dish and toss to combine well.
- 3Slice off the top of the garlic head and place it in the middle of the onions.
- 4Drizzle the entire dish with the leftover sun-dried tomato oil, cover, and bake for 45 minutes, tossing halfway through.
- 5Remove the pan from the oven and squeeze out the garlic cloves, using tongs to avoid burning your hands.
- 6Add the coconut milk, cannelini beans, chopped parsley, and sherry vinegar, then gently toss to combine.
- 7Return the pan to the oven and bake for 15 more minutes until the beans are warmed through and the sauce is creamy.
- 8Garnish with fresh thyme or chives and enjoy.
Ingredients
- 3 large yellow onions
- 3 large fresh thyme sprigs
- 0.5 cup sun-dried tomatoes, chopped with oil saved
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp smoked paprika
- 1 head garlic
- 0.5 cup coconut milk
- 2 15oz cans white beans (cannelini)
- 1 cup fresh parsley, chopped
- 1 tbsp sherry vinegar
- fresh thyme or chives, chopped
Equipment
ovenoven-safe dishtongswooden spoonbowl
Tips
- The onions caramelize in the oven.
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