Scafata Of Lima Beans And Escarole

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
4 oz	113g	Pancetta - chopped 1/8" dice
1/2 oz	14g	Spanish onion - thinly sliced (medium)
1 teaspoon	5ml	Crushed chilies
1 lb	454g / 16oz	Shelled fresh lima beans
		= (or 1/2 lb soaked and cooked lima beans)
1/2		Escarole - cut 1/2" ribbons
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
1 tablespoon	15ml	Freshly-ground black pepper

Recipe 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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5708) - from the TV FOOD NETWORK

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