Lima beans with grilled stuffed vine leaves

8 servings

Ingredients

Quantity Ingredient
32 larges Bottled grape leaves
⅔ cup Cooked, chopped spinach
⅔ cup Red bell peppers, roasted & diced
⅔ cup Zucchini, grilled & diced
⅔ cup Yellow squash. grilled &
1½ cup Lima beans, soaked
8 cups Water
1 each Bay leaf
2 tablespoons Extra-virgin olive oil
½ tablespoon Mustard seeds
2 eaches Jalapeno peppers, seeded & diced
3 tablespoons Cilantro, chopped
2 tablespoons Lime juice
Salt
Hungarian paprika
Olive oil spray slivered
1 each Red bell pepper, chopped
1 cup Tomato, chopped
Salt & pepper
3 tablespoons Parsley, chopped
3 tablespoons Mint, chopped

Directions

STUFFED GRAPE LEAVES

LIMA BEANS

soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems.

Combine vegetables & cilantro in a bowl. Add half of the lime juice & season with salt & paprika. Place 1 tb of mixture on each leaf, ¾" from stem end. Fold stem end over the filling & roll into a firm packet.

Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, refrigerate.

Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil. Reduce heat & simmer until almost tender, 1½ hours. Remove any skins that may float to the top & drain.

15 minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil & grill 5 minutes a side.

Heat remaining oil in a skillet. Add mustard seeds & cover till they pop. Add jalapeno & bell pepper & stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper & herbs.

Spoon beans onto a warmed platter & top with grape leaves. Sprinkle with remaining lime juice.

Yamuna Devi, "Yamuna's Table"

Related recipes