Italy has so many great regions for food, but you'd have to be a hard nut not to be taken in by Liguria. Inspired by the cookbook Liguria in Cucina by Enrica Monzani (Sime Books, 2023), and Marcella Hazan's Essentials of Classic Italian Cooking: 30th Anniversary Edition (Knopf, 2022), we made a traditional dish known as polpettone di fagiolini e patatea and doctored it up with beans. 

This savory pie can be made ahead of time and served hot or at room temperature. We think it would be a welcome change from the usual Thanksgiving green bean casserole (no offense to tradition!).

• 2 small waxy potatoes (about 6 oz total)
• 1 lb green beans, trimmed
  
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 of a white onion, minced
• 2 eggs
• 1 cup cooked, drained white beans such as Rancho Gordo Alubia Blanca or Marcella
• 1 cup grated Parmesan cheese
• 1 teaspoon minced fresh marjoram
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt, or to taste
• 1 cup breadcrumbs, plus more for sprinkling

Serves 6 to 8 as a side

1. Add potatoes to a pot of water and bring to a boil. Boil for 15 minutes. Add the green beans and continue to cook until they are just tender, 6 to 8 minutes. Check that the potatoes are soft, and if so, drain the green beans and potatoes.
2. In a blender or food processor, or by hand, roughly chop the green beans. Peel and mash the potatoes while still hot. Combine the mashed potatoes with the green beans in a bowl and let cool.
3. Preheat the oven to 350°F.
4. In a skillet over low heat, warm the olive oil; add the onion and cook until soft and golden, 5 to 6 minutes. And the onion to the mix of potatoes and green beans. Next, add the eggs, beans, parmesan cheese, marjoram, parsley, and salt, and gently mix until combined.
5. Grease a 9-inch round pie pan or similar-sized baking dish with oil. Sprinkle some breadcrumbs over the bottom and sides of the dish, then spoon in the green bean mixture. Top with 1 cup bread crumbs and drizzle with more olive oil.
6. Bake for 35 to 45 minutes, until the surface is golden. Allow to cool and serve warm or at room temperature.