Lima Beans with Grilled Stuffed Vine Leaves Recipe

Name: Lima Beans with Grilled Stuffed Vine Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 large grape leaves; ⅔ cup spinach chopped, cooked; ⅔ cup sweet red bell peppers diced; ⅔ cup zucchini grilled, diced; ⅔ cup yellow summer squash grilled, diced; 3 tablespoons cilantro chopped; 2 tablespoons lime juice; 1 1/2 cups lima beans soaked; 8 cups water; 1 each bay leaves; 2 tablespoons olive oil, extra-virgin; 1/2 tablespoon mustard seeds; 2 each jalapeno pepper seeded, slivered; 1 each sweet red bell peppers chopped; 1 cup tomatoes chopped; 3 tablespoons parsley leaves chopped; 3 tablespoons mint leaves chopped

Servings: persons

32 large grape leaves
⅔ cup spinach chopped, cooked
⅔ cup sweet red bell peppers diced
⅔ cup zucchini grilled, diced
⅔ cup yellow summer squash grilled, diced
3 tablespoons cilantro chopped
2 tablespoons lime juice
1 1/2 cups lima beans soaked
8 cups water
1 each bay leaves
2 tablespoons olive oil, extra-virgin
1/2 tablespoon mustard seeds
2 each jalapeno pepper seeded, slivered
1 each sweet red bell peppers chopped
1 cup tomatoes chopped
3 tablespoons parsley leaves chopped
3 tablespoons mint leaves chopped

1
Soak grape leaves in cool water for 10 minutes.
2
Rinse, dry on paper towels and cut away tough stems.
3
Combine vegetables and cilantro in a bowl.
4
Add half of the lime juice and season with salt and paprika.
5
Place 1 tablespoon of mixture on each leaf, 3/4 inch from stem end.
6
Fold stem end over the filling and roll into a firm packet.
7
Soak 4 or 5 long wooden skewers in water for 10 minutes.
8
Thread stuffed leaves onto skewers, about 1 inch apart.
9
If not using for a day, refrigerate.
10
Drain beans, combine them with water, bay leaf, 1 tablespoon oil and bring to a boil.
11
Reduce heat and simmer until almost tender, 1 1/2 hours.
12
Remove any skins that may float to the top and drain.
13
15 minutes before serving, heat a grill or broiler.
14
Spray grape leaves with olive oil and grill 5 minutes a side.
15
Heat remaining oil in a skillet.
16
Add mustard seeds and cover until they pop.
17
Add jalapeno and bell pepper and stir-fry for 2 minutes.
18
Add tomato, fry for 2 minutes.
19
Stir in beans, salt, pepper and herbs.
20
Spoon beans onto a warmed platter and top with grape leaves.
21
Sprinkle with remaining lime juice.

741

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 32 large grape leaves, ⅔ cup spinach chopped, cooked, ⅔ cup sweet red bell peppers diced, ⅔ cup zucchini grilled, diced, and more.

Yes, Lima Beans with Grilled Stuffed Vine Leaves falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lima Beans with Grilled Stuffed Vine Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions