Green beans with spicy capocollo, sliced garlic, and sweet onions are a superb side dish for the holidays and any other time of year.
Green beans are one of my favorite veggies and capocollo is one of the greatest cured meats, so this side dish is a match made in heaven. There won’t be any slacking on eating vegetables with this dish.
What is capocollo?
Capocollo, also known as coppa, capicola, or gabagool, is spiced and smoked pork shoulder that is cured in a natural casing.
This recipe calls for a spicy version of capocollo but if you have someone who is sensitive to spicy food, you can find sweet versions available as well.
Do you have to use fresh green beans?
The first answer is no, you do not HAVE to use fresh green beans for this recipe. The second answer is you will NEVER acquire “the best dish possible” without using the freshest ingredients available.
How to make Green Beans with Capocollo
Seriously, you won’t believe the flavor that comes from such little labor! You do have to rinse and trim the ends off of the green beans but after that, easy peasy. This is a great dish to prepare ahead of time and then just reheat.
Small dice the sweet onion and thinly slice the garlic. Take the capocollo and layer the slices on top of one another, then chop to a medium dice.
Place the olive oil in a skillet and sauté the onion on medium heat for two minutes, then add the garlic and continue cooking an additional two minutes. Add the capocollo to the onion mixture and sauté for three minutes, turn off heat.
Allow the mixture to cool and add the vinegar. Have the green beans in a large bowl and pour the capocollo mixture over the top. Add the salt and toss together.
Tear a large enough piece of aluminum foil to hold together all the ingredients. (Use a high quality foil.) Place the foil inside of a baking dish for support.
Transfer the green beans to the center of the foil. Wrap up on all sides, making sure there are no air pockets. Use a second piece of foil if necessary. Bake at 400 degrees for one hour.
While the green beans are cooking, toast the pine nuts in a skillet and have them ready to sprinkle over the top of the green beans when they are finished cooking. Eat up and Enjoy!
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Looking for more great sides? Check out roasted cabbage wedges with red pepper sauce and mushroom and sausage bread pudding.
Roasted Cabbage with Red Pepper Sauce 
Gluten free mushroom and sausage bread pudding
Green Beans and Capocollo
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Savory sides
- Cuisine: American
- Diet: Gluten Free
Description
Green beans with spicy capocollo, sauteed sweet onions and sliced garlic.
Ingredients
1 pound fresh green beans, ends trimmed
2 tablespoons olive oil
1/2 cup sweet onions, small dice
6 cloves garlic, sliced
6 ounces capocollo, small to medium dice
2 tablespoons olive oil
2 tablespoon champagne vinegar
1 teaspoon salt, kosher
1/4 cup pine nuts, toasted
Instructions
Turn oven on 400 degrees.
Place 2 tablespoons of olive oil in a skillet.
Add the onion and saute until softened, about 2 minutes.
Add the garlic an saute an additional 2 minutes.
Add capocollo. Continue cooking for 2 more minutes. Turn off heat.
Add Vinegar to mixture.
Have green beans in a large bowl and pour capocollo mixture over the top.
Add the salt.
Toss the green beans in the mixture and coat.
Transfer to a foil lined pan. Wrap the beans tightly inside.
Bake for 1 hour.
In the meantime, toast the pinenuts in a skillet, then allow to cool.
Remove the beans from the oven and place on serving platter and top with toasted pine nuts.
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