Scafata of Lima Beans and Escarole

Ingredients

• 1 tablespoon pepper black freshly ground
• 0.5 medium carrots shredded finely
• 1 teaspoon chilies crushed
• 0.5 bunch endive cut into 1/2 inch ribbons
• 4 tablespoons thyme leaves dried fresh or 2 tablespoons
• 4 cloves garlic thinly sliced
• 1 pound lima beans or fresh shelled cooked
• 0.5 medium onion spanish thinly sliced
• 1  onion spanish cut into 1/4-inch dice
• 4 ounces pancetta chopped
• 4 servings salt to taste
• 56 ounce tomatoes mixed with their juices crushed well canned
• 3 ounces virgin olive oil 
• 4 tablespoons virgin olive oil 

Equipment

• frying pan

Directions

1. In a 12 to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent.
2. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes.
3. Add escarole, tomato sauce and pepper and cook until wilted and soft.
4. Serve immediately.
5. Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
6. Add the thyme and carrot and cook 5 minutes more.
7. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
8. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.