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"