Instructions: 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.

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