Lima beans with grilled stuffed vine leaves

 
                LIMA BEANS WITH GRILLED STUFFED VINE LEAVES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STUFFED GRAPE LEAVES-----
   32       lg           Bottled grape leaves
      2/3   c            Cooked, chopped spinach
      2/3   c            Red bell peppers, roasted &
                         -- diced
      2/3   c            Zucchini, grilled & diced
      2/3   c            Yellow squash. grilled &
                         -- diced
    3       tb           Cilantro, chopped
    2       tb           Lime juice
                         Salt
                         Hungarian paprika
                         Olive oil spray
                         -----LIMA BEANS-----
    1 1/2   c            Lima beans, soaked
    8       c            Water
    1       ea           Bay leaf
    2       tb           Extra-virgin olive oil
      1/2   tb           Mustard seeds
    2       ea           Jalapeno peppers, seeded &
                         -- slivered
    1       ea           Red bell pepper, chopped
    1       c            Tomato, chopped
                         Salt & pepper
    3       tb           Parsley, chopped
    3       tb           Mint, chopped
 
   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, 3/4" 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, 1 1/2 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"
  
 
 
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