Title: Lima Beans with Grilled Stuffed Vine Leaves
Categories: Entree Vegetarian
Yield: 8 Servings

STUFFED GRAPE LEAVES
32	lg	Bottled grape leaves
2/3	c	Cooked, chopped spinach
2/3	c	Red bell peppers, roasted & - diced
2/3	c	Zucchini, grilled & diced
2/3	c	Yellow squash. grilled & - diced
3	tb	Cilantro, chopped
2	tb	Lime juice
		Salt
		Hungarian paprika
		Olive oil spray
LIMA BEANS
1 1/2	c	Lima beans, soaked
8	c	Water
1		Bay leaf
2	tb	Extra-virgin olive oil
1/2	tb	Mustard seeds
2		Jalapeno peppers, seeded & - slivered
1		Red bell pepper, chopped
1	c	Tomato, chopped
		Salt & pepper
3	tb	Parsley, chopped
3	tb	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 tb 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 tb oil & bring to a boil. Reduce heat & simmer until almost tender, 1 1/2 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 & stir-fry 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"

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