Scafata of lima beans and escarole

Yield: 4 servings

Measure Ingredient
4 tablespoons Virgin olive oil
4 ounces Pancetta, chopped into
\N \N 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
\N \N 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.

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