Scafata di Fagioli e Scarola

By LeeBoruchow

Scafata of Lima Beans and Escarole

Ingredients

• 4 tablespoons virgin olive oil
• 4 ounces pancetta, chopped into 1/8th-inch dice
• 1/2 medium Spanish onion, thinly sliced
• 1 teaspoon crushed chilies
• 1 pound shelled fresh lima beans or 1/2 pound soaked and cooked
• 1/2 bunch escarole, cut into 1/2-inch ribbons
• 1/2 cup Basic Tomato Sauce
• 1 tablespoon freshly ground black pepper

Preparation

Step 1

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.