Directions
- 1Preheat the oven to 400F.
- 2Add the onions, fresh thyme leaves, sun dried tomatoes, salt, pepper and 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 45mins, tossing halfway through.
- 5Remove the pan from the oven and squeeze out the garlic gloves, using tongs to avoid burning your hands.
- 6Add the coconut milk, beans, parsley, and sherry vinegar and gently toss to combine.
- 7Return the pan to the oven and bake for 15 more mintues until the beans are warmed through and the sauce is creamy.
Ingredients
- 3 large yellow onions, sliced
- 3 large sprigs fresh thyme
- 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 cans (15oz) white beans such as cannelini
- 1 cup fresh parsley, chopped
- 1 tbsp sherry vinegar
- Garnish fresh tyhme or chives, chopped
Equipment
oven safe dishtongsoven
Tips
- Use cannellini or any white bean.
- The onions caramelize in the oven.
- Squeeze out garlic cloves using tongs to avoid burning your hands.
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