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.