Lima Beans with Grilled Stuffed Vine Leaves

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.