In a medium bowl, toss bread, parsley, and oil. Mix to coat. Season with salt and pepper. Set aside.
Once the onions are translucent, Reduce the pan's heat once again to medium-low, add garlic, tomato paste and thyme. Stir until well combined, about a minute. Add sherry. Cook, scraping up browned bits.
Add beans, with their liquid, carrots and flour mixture. Bring to boil over high heat.
Remove pan from heat. Taste, and adjust seasoning with salt and pepper. Pour bean mixture into a casserole dish. Top with the bread mix.
Bake uncovered in the oven 40 minutes, then broil until crumbs are golden brown (about 4 minutes) Allow to cool, then serve.