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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

Jose Garces
Jose Garces
September 2006

Gallery

Credit: © Tina Rupp

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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