Preheat oven to 200°C fan (400°F). In an oven-safe dish, add onions, fresh thyme leaves, sun-dried tomatoes, salt, pepper, and paprika. Toss well to coat.
Prepare garlic - Slice the top off the garlic head and place it in the centre of the dish. Drizzle the entire dish with the reserved sun-dried tomato oil. Cover and bake for 45 minutes, tossing halfway through.
Add remaining ingredients - Remove from oven and carefully squeeze out the roasted garlic cloves using tongs. Add coconut milk, white beans, parsley, and sherry vinegar. Gently toss everything to combine.
Finish baking - Return the dish to the oven and bake for a further 15 minutes, until beans are warmed through and sauce is creamy.
Garnish & serve - Top with chopped thyme or chives. Serve hot.
