Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

In a saucepan, fry the bacon in the 1 tablespoon of olive oil over moderately high heat until browned, about 6 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the potato and cook, stirring, for 1 minute. Add the stock and boil over high heat. Reduce the heat to moderate and cook until the potato is tender, about 15 minutes.

Step 2    

Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.

Suggested Pairing

Black cherry-laced Tinta de Toro.

You May Like

Aggregate Rating value: 5

Review Count: 1340

Worst Rating: 0

Best Rating: 5