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Scafata Of Lima Beans And Escarole

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Virgin olive oil

    2. 4 oz 113g Pancetta - chopped

    3. 1/8" dice

    4. 1/2 oz 14g Spanish onion - thinly sliced (medium)

    5. 1 teaspoon 5ml Crushed chilies

    6. 1 lb 454g / 16oz Shelled fresh lima beans (or 1/2 lb soaked and cooked lima beans)

    7. 1/2 Escarole - cut 1/2" ribbons

    8. 1/2 cup 118ml Basic tomato sauce - seenote

    9. 1 tablespoon 15ml Freshly-ground black pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions * Note: See the "Basic Tomato Sauce" recipe which is included in this collection. 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.

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