Creamy Cannellini Beans with Sun-Dried Tomatoes and Roasted Garlic

How to Make creamy cannellini beans with sun-dried tomatoes

1. 1.

   Preheat your oven to 400°F (200°C).

2. 2.

   Peel the onions and thinly slice them into half-moons.

   
3. 3.

   Chop the sun-dried tomatoes into small pieces.

   
4. 4.

   Transfer the onions and tomatoes to a baking dish. Add the salt, black pepper, smoked paprika, and 2–3 tablespoons of oil from the sun-dried tomato jar. Toss well to combine.

   
5. 5.

   Rinse the head of garlic and slice off the top to expose the cloves. Drizzle lightly with oil for better caramelization then nestle the garlic in the center of the onions.

   
6. 6.

   Cover the dish with a lid or foil and bake in the preheated oven for 30 minutes.

7. 7.

   After 30 minutes, remove the lid and take out the garlic to cool slightly. Return the onions to the oven and bake uncovered for another 15 minutes.

8. 8.

   Place the beans in a colander, rinse thoroughly under cold water, and leave for a few minutes to drain any excess liquid.

9. 9.

   Rinse the parsley and finely chop it.

   
10. 10.

    Remove the dish from the oven, add the beans, and squeeze the roasted garlic out of its skins into the mixture. Pour in the cream and add the chopped parsley. Gently stir to combine.

    Tip: If the sauce seems too thick, add 2–3 tablespoons of water or vegetable broth.

    
11. 11.

    Return the dish to the oven and bake for a final 15 minutes until the beans are heated through and the sauce becomes rich and creamy.