Recipe courtesy of Jeanne Lemlin
Sweet Potato, White Bean, and Pepper Tian
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 492
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 62
- Dietary Fiber
- 11
- Sugar
- 10
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 467
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
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.