Scafata Of Lima Beans And Escarole Recipe

Scafata Of Lima Beans And Escarole Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4 tbsp: Virgin olive oil,
4 ounce: Pancetta, chopped into
1: 8 inch dice,
1/2 medium: Spanish onion, thinly sliced
1 tsp: Crushed chilies,
1 lbs: Shelled fresh lima beans or,
1/2 lbs: Soaked and cooked,
1/2 bunch: Escarole, cut into 1/2inch
Ribbons,
1/2 cup: Tomato sauce, recipe follows
1 tbsp: Freshly ground black pepper,

Directions:

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
tomato sauce and pepper and cook until wilted and soft. Serve
immediately.


Source from luhu.jp