French onion cannellini beans

French onion cannellini beans... my new favorite obsession, and I think they'll become yours too! Packed with fiber, protein, and the delicious taste of sun-dried tomatoes and caramelized onions. Serve this up with some warm toasted sourdough or eat as is! Enjoy!

Ingredients:

- 3 cans of cannellini beans, drained and rinsed

- 3 yellow onions, thinly sliced

- 1/2 cup sun dried tomatoes, chopped

- 1/4 cup fresh parsley, chopped

- 1/3 cup of dry red wine

- 2 tablespoons of sherry vinegar or balsamic vinegar

- 1/4 cup coconut milk

- 2 tablespoons olive oil

- 1 teaspoon of paprika 

- Salt and pepper, to taste

Instructions:

1. Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the sliced onions and sauté for about 10-12 minutes until they are caramelized.

2. While the onions are cooking, drain and rinse the cannellini beans and set aside.

3. Once the onions are caramelized, add the chopped sun-dried tomatoes, red wine, sherry vinegar, and seasonings to the skillet and cook for an additional 2-3 minutes.

4. Add the cannellini beans to the skillet with the onions. Stir everything together and let it cook for another 3-4 minutes.

5. In a small saucepan, heat the coconut milk over low heat. This will help to warm it up and prevent it from curdling when added to the skillet.

6. Once the coconut milk is warm, pour it into the skillet with the beans, onions, and sun-dried tomatoes. Stir everything together and let it simmer for another 5 minutes.

7. Add the chopped parsley to the skillet and stir it in. Let everything cook for an additional 1-2 minutes until the parsley is wilted and the beans are heated through.