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Receta Lima Beans With Grilled Stuffed Vine Leaves
by Global Cookbook

Lima Beans With Grilled Stuffed Vine Leaves
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Ingredientes

  • 32 lrg Bottled grape leaves
  • 2/3 c. Cooked, minced spinach
  • 2/3 c. Red bell peppers, roasted & diced
  • 2/3 c. Zucchini, grilled & diced
  • 2/3 c. Yellow squash. grilled & diced
  • 3 Tbsp. Cilantro, minced
  • 2 Tbsp. Lime juice Salt Hungarian paprika Extra virgin olive oil spray
  • 1 1/2 c. Lima beans, soaked
  • 8 c. Water
  • 1 x Bay leaf
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1/2 Tbsp. Mustard seeds
  • 2 x Jalapeno peppers, seeded & slivered
  • 1 x Red bell pepper, minced
  • 1 c. Tomato, minced Salt & pepper
  • 3 Tbsp. Parsley, minced
  • 3 Tbsp. Mint, minced

Direcciones

  1. Soak grape leaves in cold water for 10 min. Rinse, dry on paper towels & cut away tough stems.
  2. Combine vegetables & cilantro in a bowl. Add in half of the lime juice & season with salt & paprika. Place 1 tb of mix on each leaf, 3/4" from stem end. Fold stem end over the filling & roll into a hard packet.
  3. Soak 4 or possibly 5 long wooden skewers in water for 10 min. Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, chill.
  4. Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil.
  5. Reduce heat & simmer till almost tender, 1 1/2 hrs. Remove any skins which may float to the top & drain.
  6. 15 min before serving, heat a grill or possibly broiler. Spray grape leaves with extra virgin olive oil & grill 5 min a side.
  7. Heat remaining oil in a skillet. Add in mustard seeds & cover until they pop.
  8. Add in jalapeno & bell pepper & stir-fry for 2 min. Add in tomato, fry for 2 min. Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed platter & top with grape leaves. Sprinkle with remaining lime juice.