Lima Beans with Grilled Stuffed Vine Leaves
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | large |
grape leaves
|
* |
| ⅔ | cup |
spinach
chopped, cooked |
|
| ⅔ | cup |
sweet red bell peppers
diced |
|
| ⅔ | cup |
zucchini
grilled, diced |
|
| ⅔ | cup |
yellow summer squash
grilled, diced |
*
|
| 3 | tablespoons |
cilantro
chopped |
|
| 2 | tablespoons |
lime juice
|
|
| Lima beans | |||
| 1 ½ | cups |
lima beans
soaked |
|
| 8 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | tablespoon |
mustard seeds
|
|
| 2 | each |
jalapeño pepper
seeded, slivered |
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | cup |
tomatoes
chopped |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 3 | tablespoons |
mint leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | large |
grape leaves
|
* |
| 158 | ml |
spinach
chopped, cooked |
|
| 158 | ml |
sweet red bell peppers
diced |
|
| 158 | ml |
zucchini
grilled, diced |
|
| 158 | ml |
yellow summer squash
grilled, diced |
*
|
| 45 | ml |
cilantro
chopped |
|
| 3E+1 | ml |
lime juice
|
|
| Lima beans | |||
| 355 | ml |
lima beans
soaked |
|
| 1.9 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 7.5 | ml |
mustard seeds
|
|
| 2 | each |
jalapeño pepper
seeded, slivered |
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 237 | ml |
tomatoes
chopped |
|
| 45 | ml |
parsley leaves
chopped |
|
| 45 | ml |
mint leaves
chopped |
|
Directions
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 tablespoon of mixture on each leaf, ¾ inch 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 inch apart.
If not using for a day, refrigerate.
Drain beans, combine them with water, bay leaf, 1 tablespoon oil and bring to a boil.
Reduce heat and simmer until almost tender, 1½ hours.
Remove any skins that may float to the top and drain.
15 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 until 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.
