scafata of lima beans and escarole

Categories: Mario
Yield: 4 servings

Measure	Ingredient
4 tablespoons	Virgin olive oil
4 ounces	Pancetta, chopped into
	1\8 inch dice
½ medium	Spanish onion, thinly sliced
1 teaspoon	Crushed chilies
1 pounds	Shelled fresh lima beans or
½ pounds	Soaked and cooked
½ bunch	Escarole, cut into 1/2inch
	Ribbons
½ cup	Tomato sauce, recipe follows
1 tablespoon	Freshly ground black pepper

In a 12 inch to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce and pepper and cook until wilted and soft. Serve immediately.