Recipe for Scafata of Lima Beans and Escarole

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	Virgin olive oil
4 oz	Pancetta chopped 1/8" dice
1/2 med	Spanish onion thinly sliced
1 tsp	Crushed chilies
1 lb	Shelled fresh lima beans
	(or 1/2 lb soaked and cooked lima beans)
1/2 bn	Escarole cut 1/2" ribbons
1/2 cup	Basic Tomato Sauce see * Note

Instructions:

Instructions: 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.

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