Name: Ham, Escarole And Bean Stew
Yield: 8
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

In a saucepan, fry the bacon in the 1 tablespoon of olive oil over fairly high heat till browned, about 6 minutes. Spoon off all nevertheless 1 tablespoon of the stout. Add the onion and garlic and cook over practical heat, stirring, till softened, about 5 minutes. Add the potato and cook, stirring, for 1 minute. Add the inventory and boil over high heat. Lower the heat to practical and cook till the potato is comfortable, about quarter-hour.
Add the ham, beans and escarole and season with pepper. Cook dinner over fairly high heat till the escarole is comfortable, about 5 minutes. Transfer to bowls, drizzle with olive oil and wait on.

Urged Pairing

Black cherry-laced Tinta de Toro.

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Urged Pairing

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