Title: Scafata of lima beans and escarole
 Categories: Mario
      Yield: 4 Servings
 
      4 tb Virgin olive oil
      4 oz Pancetta, chopped into
           1\8 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.