Smashed Green Beans and Potatoes with Pancetta

Green beans and potatoes are cooked together, and then smashed together with some good olive oil and sautéed pancetta. Serve this hearty side with roast chicken, steak, or lamb chops. This is a great make-ahead dish, as it is just as delicious at room temperature as it is served hot.

Makes 6 side-dish servings

1 pound green beans, ends trimmed
1 pound yellow-flesh potatoes, such as Yukon gold, peeled and halved (or quartered if large)
Kosher or sea salt
4 ounces pancetta, cut into dice
1/3 to 1/2 cup extra-virgin olive oil
Freshly ground pepper 

Place the green beans and potatoes in a large pot and add water to cover by 1 inch and a generous amount of salt. Bring the water to a boil over medium-high heat and boil until the vegetables are tender—about 25 minutes.

While the green beans and potatoes are cooking, place the pancetta in a small skillet and place over medium heat. Sauté the pancetta, stirring frequently, until it is browned and just crisp, 8 to 10 minutes. Set aside.

When the vegetables are tender, drain them in a colander placed in the sink and then return them immediately to the still-hot pot. Using a potato masher, smash the green beans and potatoes together, drizzling in the olive oil as you mash. It is not necessary to completely puree the vegetables—you want them to have some texture.

Stir in the reserved pancetta and season the vegetables with freshly ground pepper and additional salt if necessary. Transfer the vegetables to a serving bowl and serve hot, warm, or at room temperature.

[Copyright] 2009 Domenica Marchetti

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