It’s turning out that my brother’s Christmas present of Jamie Oliver’s “5 Ingredients” is the gift that keeps on giving. Not only have we found some great recipes in general but it’s always good for a sheet pan recipe when I’m short on time and inspiration.
This week’s meal, a savory pseudo bread pudding with beans and bangers, turned out to be just what I needed.
It may have been recommended for when the weather requires something hearty, but it has the side benefit of being relatively quick in the oven so it worked well in the heat. And let’s be honest, once the Midwest got warm, it got real warm and so the A/C has been going for weeks now.
Despite the 5 ingredients moniker, Oliver does supplement it with up to 5 pantry staples (the same 5, FWIW), and he suggests that the base ingredients can be added to. So, I tweaked his a bit.
First of all, our garden has been just full of green beans thanks to a freebie of provider beans from Seed Savers, so I figured I could throw them in and add some more veggies. And second of all, I couldn’t find rosemary focaccia for some reason, so I used olive and pepper varieties but still supplemented with rosemary because who doesn’t love rosemary.
Also, it calls for a British sausage that I can’t find and didn’t bother to try to replicate. Instead, I turned to my favorite meat-monger and bought another British sausage, bangers. I think any sausage will work; bangers certainly did. Oh, and British measurements are hard to get right without extra work, so I changed them to clip up everything.
Other than all those changes, I mostly followed the recipe and had a delicious dinner in no time. I’m bookmarking it for the winter when I’ll surely turn to it again.
Here’s what I did:
- 2 (15 oz.) cans great northern beans (or similar variety)
- 2 (pint) containers of cherry/grape tomatoes, halved
- 4 large bangers (8-12 sausages, or 12 chipolatas if you can find them), cut into bite-size pieces or slightly larger
- 4-6 cloves garlic, thinly sliced
- 1 small loaf (about 300 g.) focaccia, rosemary or whatever variety, torn or cut into bite-size pieces
- 1 T. olive oil
- 1 T. red wine vinegar
- Any garden veggies or herbs you want to add (optional)
Heat the oven to 350 degrees.
Spread the tomatoes and garlic on a large rimmed sheet pan. Top with bread, and then pour the beans (with their juices) on top. Add a splash of water (I used the bean can to get a little more bean juice). Drizzle the oil and vinegar over the top of the mixture, and then dot with the sausage pieces.
Bake for 45 minutes, until golden and bubbling; let cool slightly and enjoy!