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Lima beans with grilled stuffed vine leaves
Artist: _
Categories: Beans, Entrees, Exotic, Grilled, Vegetarian
Yield: 8
Rating: 0
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Ingredients:
STUFFED GRAPE LEAVES
32 largeBottled grape leaves
2/3 cupCooked, chopped spinach
2/3 cupRed bell peppers, roasted &
-- diced
2/3 cupZucchini, grilled & diced
2/3 cupYellow squash. grilled &
-- diced
3 tbspCilantro, chopped
2 tbspLime juice
Salt
Hungarian paprika
Olive oil spray
LIMA BEANS
1 1/2 cupLima beans, soaked
8 cupWater
1 eachBay leaf
2 tbspExtra-virgin olive oil
1/2 tbspMustard seeds
2 eachJalapeno peppers, seeded &
-- slivered
1 eachRed bell pepper, chopped
1 cupTomato, chopped
Salt & pepper
3 tbspParsley, chopped
3 tbspMint, chopped
Procedures:
1Soak grape leaves in cool water for 10 minutes.
2Rinse, dry on paper towels & cut away tough stems.
3Combine vegetables & cilantro in a bowl.
4Add half of the lime juice & season with salt & paprika.
5Place 1 tb of mixture on each leaf, ? from stem end.
6Fold stem end over the filling & roll into a firm packet.
7Soak 4 or 5 long wooden skewers in water for 10 minutes.
8Thread stuffed leaves onto skewers, about 1" apart.
9If not using for a day, refrigerate.
10Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil.
11Reduce heat & simmer until almost tender, 1 ?hours.
12Remove any skins that may float to the top & drain.
1315 minutes before serving, heat a grill or broiler.
14Spray grape leaves with olive oil & grill 5 minutes a side.
15Heat remaining oil in a skillet.
16Add mustard seeds & cover till they pop.
17Add jalapeno & bell pepper & stir-fry for 2 minutes.
18Add tomato, fry for 2 minutes.
19Stir in beans, salt, pepper & herbs.
20Spoon beans onto a warmed platter & top with grape leaves.
21Sprinkle with remaining lime juice.
22Yamuna devi, "yamuna"s table
 
 
 
 

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