| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | Import, New, Text | 1 | Servings |
INGREDIENTS
| 4 | T | Virgin olive oil |
| 4 | oz | Pancetta, chopped into 1/8" |
| dice | ||
| 1/2 | Spanish onion, thinly sliced | |
| 1 | t | Chilies, crushed |
| 1 | lb | Shelled fresh lima beans, or |
| 1/2 | lb | Lima beans, soaked and |
| cooked | ||
| 1/2 | Escarole, in 1/2" ribbons | |
| 1/2 | c | Tomato sauce |
| 1 | T | 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 "suechef@sover.net" <suechef@sover.net> on Jan 31, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 956.2mg
Potassium: 1869.5mg
Carbohydrates: 98.3g
Fiber: 29.8g
Sugar: 11.3g
Protein: 29.8g