Sweet Potato Bean Bake with a Broccoli Sunflower Seed Topping

This is autumn in a bowl.  A larger than life, rich and hearty casserole, promising to satisfy an appetite after a long walk through fall foliage.
1 onion, peeled and diced
1 green pepper, cored and diced
1 jalapeño pepper, diced
1 15-oz can diced tomatoes, drained and liquid reserved
2 medium sweet potatoes, peeled and cut lengthwise into wedges
2 Tbsp fresh rosemary leaves (or 2 tsp dried)
1 15-oz can pinto beans, rinsed and drained
1 15-oz can Navy (or canellini) beans, rinsed and drained

4 cups broccoli flowerets, cut into bite-sized pieces
1/4 cup flour
2 Tbsp olive oil and 2 Tbsp butter
2 cups milk
2 cups grated cheddar cheese
1/4 cup sunflower seeds, or mix of sunflower and pumpkin seeds

Sauté the onions and peppers with a bit of olive oil in a large skillet over medium-low heat for 10-15 minutes.  Pull the veggies aside and turn up the heat.

Add the drained tomatoes and allow them to sizzle loudly for another 5 minutes, stirring every once in a while.  Add the beans and the tomato liquid and bring to a boil.

Reduce heat and add a bit of water if necessary to maintain a moist mixture.  Salt and pepper to taste. Leave this to simmer.

Preheat oven to 375F.  Toss the sweet potato wedges with the rosemary and a bit of olive oil in a glass bowl.  Microwave for 5 minutes, stirring once.

Then place broccoli in a glass bowl with a dash of water and salt.  Microwave for 5 minutes and then drain well.

Meanwhile, fry the flour in the oil and butter in a medium saucepan until the mixture is bubbly and just begins to color and smell nutty, about 5 minutes.  Add the milk and raise the heat to a boil.  Whisk regularly until smooth and thickened.  Whisk in half the cheese.  Salt and pepper to taste and then toss with the broccoli.

Now assemble the casserole.  Tip the bean mixture into an oiled 9x13-inch casserole.  Scatter the sweet potato wedges on top of the beans.

Then pour the broccoli on top of the potatoes.  Scatter the remaining cheese over the broccoli and top with the sunflower and pumpkin seeds.

Bake for 30-45 minutes, until bubbly and browned.

Serves 4-6.

This is Autumn in the Mid-Atlantic