Simple Tasty Lima Beans

2 tsp. olive oil
3 slices pancetta, chopped
2 cloves garlic, minced
1 tomato, diced
2 sprigs fresh rosemary or 4 fresh sage leaves
3 cups cooked large white lima beans
Freshly ground black pepper

Heat oil in a skillet on medium high heat. Add pancetta and lightly brown.
Add garlic and cook just until garlic becomes fragrant.
Add tomato, rosemary or sage and lima beans. Add add about 1/2 cup of the cooking water from the beans.
Reduce heat and gently simmer 5 to 10 minutes until beans are heated through and sauce thickens. Stir occasionally and poke the rosemary or sage to release flavourful oils.
Season with pepper.
Serve with crusty Italian bread.

Makes 6 antipasto servings or 4 side servings