Directions:
- In a 12 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.
- BASIC TOMATO SAUCE
- Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. 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. Yield: 6 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 692.13 Kcal (2898 kJ) | ||
| Calories from fat | 415.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.19g | 71% | |
|---|---|---|---|
| Cholesterol | 23.37mg | 8% | |
| Sodium | 1296.48mg | 54% | |
| Potassium | 1741.43mg | 37% | |
| Total Carbs | 54.36g | 18% | |
| Sugars | 15.39g | 62% | |
| Dietary Fiber | 15.59g | 62% | |
| Protein | 19.89g | 40% | |
| Vitamin C | 61.8mg | 103% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.3mg | 35% | |
| Calcium | 184.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 100.44 Kcal (421 kJ) | ||
| Calories from fat | 60.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 71% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 8% | |
| Sodium | 188.14mg | 54% | |
| Potassium | 252.71mg | 37% | |
| Total Carbs | 7.89g | 18% | |
| Sugars | 2.23g | 62% | |
| Dietary Fiber | 2.26g | 62% | |
| Protein | 2.89g | 40% | |
| Vitamin C | 9mg | 103% | |
| Iron | 0.9mg | 35% | |
| Calcium | 26.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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