Sweet Potato, White Bean, and Pepper Tian

Cook's Note: Although traditional tians are baked in heavy ceramic dishes, you will have good results using a more common baking dish as[ long as it is shallow and has 2 1/2 to 3 quart capacity, such as a 12" x 2" x 7" Pyrex dish.]

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 medium-large sweet potatoes (preferably dark orange), peeled, quartered lengthwise, and sliced 1/4-inch thick
  • 1 (14-ounce) can small white beans, rinsed in a strainer
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 2-inch chunks and sections separated
  • 2 plum tomatoes, cut into 1 1/2-inch chunks
  • 5 garlic cloves, thinly sliced
  • 1/2 teaspoon salt
  • Generous seasoning freshly ground black pepper
  • 1/3 cup olive oil
  • Topping:
  • 3 slices homemade-style white bread
  • 1 tablespoon olive oil
Directions
  • Preheat the oven to 375 degrees F.

  • Combine all the vegetables, garlic, salt, pepper, and oil in a large bowl and toss well. (The vegetables can be prepared to this point up to 4 hours in advance.) Pack the mixture into a 2 1/2 or 3-quart shallow baking dish and flatten the top surface. Bake 45 minutes.

  • To make the fresh bread crumbs, tear up the bread and make crumbs out of it in a food processor or blender. Pour the crumbs into a bowl and drizzle with the oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.

  • Remove the tian from the oven. Spread the crumbs all over the top. Return the tian to the oven and bake 15 minutes more, or until the topping is a rich golden color. Let sit 10 minutes before serving.


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