Lima beans with grilled stuffed vine leaves

Yield: 8 Servings MMM

Ingredients:

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

Instructions:

Salt Hungarian paprika Olive oil spray MMMMM-------------------------LIMA BEANS------------------------------ 1 1/2 c Lima beans soaked 8 c Water 1 ea Bay leaf 2 tb Extra-virgin olive oil 1/2 tb Mustard seeds 2 ea Jalapeno peppers seeded & -- slivered 1 ea 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