Ingredients Jump to Instructions ↓

  1. 4 tablespoons virgin olive oil

  2. 4 ounces pancetta, chopped into 1/8th inch dice

  3. 1/2 medium Spanish onion , thinly sliced

  4. 1 teaspoon crushed chilies

  5. 1 pound shelled fresh lima beans or 1/2 pound soaked and cooked

  6. 1/2 bunch escarole, cut into 1/2 inch ribbons

  7. 1/2 cup Basic Tomato Sauce , recipe follows

  8. 1 tablespoon freshly ground black pepper


  10. 1 Spanish onion, cut into 1/4-inch dice

  11. 4 cloves garlic , thinly sliced

  12. 3 ounces virgin olive oil

  13. 4 tablespoons fresh thyme (or 2 tablespoons dried)

  14. 1/2 medium carrot, finely shredded

  15. 2 28-ounce cans of tomatoes, crushed and mixed well with their juices

  16. Salt, to taste

Instructions Jump to Ingredients ↑

  1. In a 12 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.

  2. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes . Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. Yield: 6 cups


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