Indulge in these unbelievably creamy French onion white beans, a dish so delicious it's hard to believe it's vegan! Packed with fibre-rich white beans and sweet caramelised onions, this recipe is a flavour explosion that will leave you craving more.
sliced
for garnish, chopped
chopped, with oil saved
canned
canned
chopped
Preheat your oven to 200°C (400°F). Slice the yellow onions and place them in an oven-safe dish. Add the fresh thyme leaves, chopped sun-dried tomatoes, sea salt, black pepper, and smoked paprika. Toss everything together until well combined. Slice off the top of the garlic head and place it in the middle of the onions.
Drizzle the entire dish with the reserved sun-dried tomato oil. Cover the dish and bake for 45 minutes, tossing the ingredients halfway through to ensure even caramelisation.
Carefully remove the pan from the oven. Using tongs to avoid burning your hands, squeeze out the softened garlic cloves from the head into the onion mixture. Add the canned coconut milk, drained white beans, chopped fresh parsley, and sherry vinegar. Gently toss all the ingredients to combine them thoroughly.
Return the pan to the oven and bake for an additional 15 minutes, or until the beans are heated through and the sauce has become wonderfully creamy.
Garnish with fresh thyme or chopped chives before serving.
For an extra depth of flavour, you can deglaze the pan with a splash of vegetable stock or white wine after removing the roasted onions and garlic, scraping up any browned bits from the bottom.
If you prefer a thicker sauce, mash a small portion of the white beans against the side of the pan before adding the coconut milk and other ingredients.
This dish is fantastic served with crusty bread for dipping, or as a side to roasted vegetables or a plant-based protein.