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

Chef Way Jose Garces slowly simmers white beans in a rich pork stock, then combines them with cooked pork butt. Easy Way Slab bacon and smoked ham stand in for cooked pork butt, adding a great smoky flavor to canned white beans.    More Spanish Recipes  

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.

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