Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Virgin olive oil
4 oz Pancetta, chopped into
18 inch dice
1/2 md Spanish onion, thinly sliced
1 ts Crushed chilies
1 lb Shelled fresh lima beans or
1/2 lb Soaked and cooked
1/2 bn Escarole, cut into 1/2inch
Ribbons
1/2 c Tomato sauce, recipe follows
1 tb Freshly ground black pepper

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.

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