Recipes Ham, Escarole, and Bean Stew 5.0 (1,340) Add your rating & review 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. By Jose Garces Jose Garces Instagram Chef Jose Garces is regarded as a culinary expert in Spanish and Latin American cuisine, known for his expertise as an Iron Chef, a father, a husband, a James Beard Award winner, an entrepreneur, and a food innovator.He was born in Chicago, Illinois to Ecuadorian parents. In 1996, Garces graduated from Kendall College in Chicago with a degree in Culinary Arts. Chef Garces has been able to successfully conceptualize and execute dozens of restaurant properties, ranging from Spanish tapas and vibrant Mexican street food to classic New American, creating intimate and exciting experiences for guests that have immersed them in the time and culture that the restaurant represent. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 4 Ingredients 6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/4-inch dice 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 2 garlic cloves, minced 1 Yukon Gold potato (8 ounces), cut into 1/2-inch dice 3 cups chicken or beef stock or low-sodium broth 6 ounces smoked ham, shredded (1 cup) One 15-ounce can cannellini beans, drained 1/2 small head of escarole, cut into 1/2-inch ribbons (2 packed cups) Freshly ground pepper Directions 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. Suggested Pairing Black cherry-laced Tinta de Toro. Rate it Print