Here’s a rustic and deeply flavorful recipe for Green Beans and Potatoes with Guanciale — a comforting side or main dish with roots in Italian countryside cooking.
🥔🥓 Green Beans ’n Potatoes with Guanciale
A hearty skillet dish featuring tender potatoes, crisp green beans, and savory guanciale — like Italian soul food.
📝 Ingredients
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1 lb (450g) green beans, trimmed
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1 lb (450g) Yukon Gold or red potatoes, cut into chunks
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4–5 oz (115–140g) guanciale, diced (sub pancetta or thick-cut bacon if unavailable)
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2 cloves garlic, thinly sliced
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2 tbsp olive oil (if needed)
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Salt and black pepper to taste
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Optional: crushed red pepper flakes
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Optional: splash of white wine or broth
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Optional: chopped parsley or grated Parmesan for garnish
🔪 Instructions
1. Cook the Potatoes
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Place potatoes in a pot of salted cold water. Bring to a boil and cook until just fork-tender (about 10–12 minutes).
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Drain and set aside.
2. Blanch the Green Beans
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In the same pot or a separate one, boil green beans for 3–4 minutes until bright green and crisp-tender.
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Drain and plunge into cold water to stop cooking. Set aside.
3. Render the Guanciale
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In a large skillet, cook guanciale over medium heat until the fat renders and the meat is golden and crisp (about 5–7 minutes).
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Use a slotted spoon to remove and set aside. Leave fat in the pan (add olive oil if needed).
4. Sauté Garlic & Combine
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Add sliced garlic to the pan and cook for 30 seconds (don’t burn).
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Add potatoes and cook 2–3 minutes until they start to brown.
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Add green beans and cook another 2–3 minutes, tossing everything in the guanciale fat.
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Return guanciale to the pan. Optional: deglaze with a splash of white wine or broth and cook until absorbed.
5. Season & Serve
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Season with salt, black pepper, and optional red pepper flakes.
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Finish with chopped parsley or a grating of Parmesan.
🍽️ Serving Ideas
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As a side dish with roasted chicken, pork chops, or sausages.
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As a main course with crusty bread and a poached egg on top.
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Great at room temp for picnics or potlucks.
🔁 Variations
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Add onions or shallots for more depth.
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Toss in cherry tomatoes or roasted red peppers at the end.
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Swap guanciale for speck, lardo, or even spicy ’nduja.