Lima Beans With Grilled Stuffed Vine Leaves

Directions

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.