Name: Scafata of Lima Beans and Escarole
Ingredients: 4 tb Virgin olive oil; 4 oz Pancetta, chopped into, 1/8" dice; 1/2 md Spanish onion, thinly sliced; 1 ts Chilies, crushed; 1 lb Shelled fresh lima beans, or; 1/2 lb Lima beans, soaked and cooked; 1/2 bn Escarole, in 1/2" ribbons; 1/2 c Tomato sauce; 1 tb Freshly ground black pepper

Make it your work with diligence to apply the word as you are hearing it… Cast not all upon the minister, as those that will go no further than they are carried as by force… You have work to do as well as the preacher, and should all the time be as busy as he… You must open your mouths, and digest it, for another cannot digest it for you… Therefore be all the while at work, and abhor an idle heart in hearing, as well as an idle minister.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Grains	Spanish	New, Text, Import	1	Servings

INGREDIENTS

4	tb	Virgin olive oil
4	oz	Pancetta, chopped into, 1/8" dice
1/2	md	Spanish onion, thinly sliced
1	ts	Chilies, crushed
1	lb	Shelled fresh lima beans, or
1/2	lb	Lima beans, soaked and cooked
1/2	bn	Escarole, in 1/2" ribbons
1/2	c	Tomato sauce
1	tb	Freshly ground black pepper

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 tomato sauce
and pepper and cook until wilted and soft. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "[email protected]"
<[email protected]> on Jan 31, 1997.

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