Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food.