Lima Beans With Grilled Stuffed Vine Leaves Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
STUFFED GRAPE LEAVES
32 large: Bottled grape leaves,
2/3 cup: Cooked, chopped spinach
2/3 cup: Red bell peppers, roasted &, diced
2/3 cup: Zucchini, grilled & diced
2/3 cup: Yellow squash. grilled &, diced
3 tbsp: Cilantro, chopped
2 tbsp: Lime juice,
Salt,
Hungarian paprika,
Olive oil spray,
LIMA BEANS
1 1/2 cup: Lima beans, soaked
8 cup: Water,
1 each: Bay leaf,
2 tbsp: Extra-virgin olive oil,
1/2 tbsp: Mustard seeds,
2 each: Jalapeno peppers, seeded &, slivered
1 each: Red bell pepper, chopped
1 cup: Tomato, chopped
Salt & pepper,
3 tbsp: Parsley, chopped
3 tbsp: Mint, chopped
Directions:
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, "Yamunas Table"
Source from luhu.jp
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, "Yamunas Table"
Source from luhu.jp