Lima Beans With Grilled Stuffed Vine Leaves
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 8
 

Ingredients:

-----stuffed grape leaves-----
32 large bottled grape leaves
2/3 cup cooked -- chopped spinach
2/3 cup red bell peppers -- roasted and
2/3 cup zucchini -- grilled and diced
2/3 cup yellow squash. grilled and
3 tablespoons cilantro -- chopped
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon Hungarian paprika
1 spray olive oil spray
-----lima beans-----
1 1/2 cups lima beans -- soaked
8 cups water
1 piece bay leaf
2 tablespoons extra-virgin olive oil
1/2 tablespoon mustard seeds
2 medium jalapeno peppers -- seeded and
1 medium red bell pepper -- chopped
1 cup tomato -- chopped
1 teaspoon salt and pepper
3 tablespoons parsley -- chopped
3 tablespoons mint -- chopped
 

Preparation:

Soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels and cut away tough stems. Combine vegetables and cilantro in a bowl. Add half of the lime juice and season with salt and paprika. Place 1 tbs of mixture on each leaf, 3/4" from stem end. Fold stem end over the filling and 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 tbs oil and bring to a boil. Reduce heat and simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top and drain. fifteen minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil and grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds and cover till they pop. Add jalapeno and bell pepper and stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper and herbs. Spoon beans onto a warmed platter and top with grape leaves. Sprinkle with remaining lime juice. Yamuna Devi, "Yamuna's Table