Recipe - Lima Beans With Grilled Stuffed Vine Leaves

STUFFED GRAPE LEAVES
32 lg Bottled grape leaves
2/3 cup Cooked, chopped spinach
2/3 cup Red bell peppers, roasted &
minced
2/3 cup Zucchini, grilled & minced
2/3 cup Yellow squash. grilled &
minced
3 tablespoon Cilantro, chopped
2 tablespoon Lime juice
Salt
Hungarian paprika
Olive oil spray

LIMA BEANS
1 One half cup Lima beans, soaked
8 cup Water
1 Bay leaf
2 tablespoon Extravirgin olive oil
One half tablespoon Mustard seeds
2 Jalapeno peppers, seeded &
slivered
1 Red bell pepper, chopped
1 cup Tomato, chopped
Salt & pepper
3 tablespoon Parsley, chopped
3 tablespoon 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 tablespoon 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 tablespoon oil & bring to a boil.
Reduce heat & simmer until almost tender, 1 One half 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 & stirfry 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"