Recipe: Dyani’s caramelized onion beans

These delicious caramelised onion beans are ZOE community member Dyani Patel's go-to recipe — a dish that perfectly captures what ZOE's nutrition principles are all about.

Built around slow-cooked onions, hearty beans, and colourful vegetables, it’s deeply satisfying, flavor-forward, and rooted in gut-friendly ingredients.

As Dyani puts it:

“I love it because it's packed with plant protein, lots of fiber, and veggies, and genuinely tastes amazing! I've shared it with my family and at potlucks, and so many people have asked for the recipe.”

Ingredients

For the roasted onions:

• 3 medium onions, thinly sliced

• ⅓ cup sun-dried tomatoes, chopped

• ⅓ cup olive oil

• 3 tbsp balsamic vinegar

• 1 tsp smoked paprika

• ¼ tsp chilli flakes

• 1 small head of garlic, top trimmed

For the beans:

• 2 × 400g cans white beans, cannellini or butter beans

• 2 tbsp tomato paste

• ½ cup creamy element (see below)

• ½ bag spinach

• Juice of ½ lemon

• Salt and freshly ground black pepper

Optional extras:

• 2 tbsp pine nuts

• Handful of fresh parsley or basil, chopped

For the creamy element (choose just one):

• ½ cup cashew cream (recommended, recipe below)

• ½ cup vegan yoghurt or cream

For the quick cashew cream:

• ½ cup raw cashews

• ¼ cup water

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove

• ¼ tsp salt

To make, add ingredients together and blend until smooth.

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Method

• Preheat oven to 200°C. Add the onions, sun-dried tomatoes, olive oil, balsamic vinegar, smoked paprika and chilli flakes to a baking dish. Mix well.

• Nestle the garlic head into the centre, drizzle lightly with olive oil, cover with foil and roast for 1 hour, stirring halfway, until soft and caramelised.

• Meanwhile, add the beans to a large pan with the tomato paste, lemon juice, salt and pepper. Add pine nuts if using. Simmer gently for 15minutes.

• Stir ½ cup of the creamy element of your choosing directly into the beans to create a rich, creamy base.

• Fold in the roasted onion mixture, squeeze out the soft roasted garlic, then add spinach and fresh herbs. Let the spinach wilt and adjust seasoning to taste.

• Serve with toasted, oiled sourdough and enjoy!