Scafata Of Lima Beans And Escarole

By á-174942

Ingredients

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

Details

Servings 4

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, Basic Tomato Sauce and pepper and cook until wilted and soft. Serve immediately.

This recipe yields 4 servings.