Scafata of Lima Beans and Escarole Recipe

Name: Scafata of Lima Beans and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons virgin olive oil; 4 ounces pancetta, chopped into 1/8th inch dice; 1/2 medium Spanish onion, thinly sliced; 1 teaspoon crushed chilies; 1 pound shelled fresh lima beans or 1/2 pound soaked and cooked; 1/2 bunch escarole, cut into 1/2 inch ribbons; 1/2 cup Basic Tomato Sauce, recipe follows; 1 tablespoon freshly ground black pepper; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

4 tablespoons virgin olive oil
4 ounces pancetta, chopped into 1/8th inch dice
1/2 medium Spanish onion, thinly sliced
1 teaspoon crushed chilies
1 pound shelled fresh lima beans or 1/2 pound soaked and cooked
1/2 bunch escarole, cut into 1/2 inch ribbons
1/2 cup Basic Tomato Sauce, recipe follows
1 tablespoon freshly ground black pepper
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

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.
8
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
9
Season with salt to taste.
10
Serve immediately, or set aside for further use.
11
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons virgin olive oil, 4 ounces pancetta, chopped into 1/8th inch dice, 1/2 medium Spanish onion, thinly sliced, 1 teaspoon crushed chilies, and more.

Yes, Scafata of Lima Beans and Escarole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scafata of Lima Beans and Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions