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
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.
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.
Black cherry-laced Tinta de Toro.