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Bean Stuffed Vine Leaves

I.am.Vegetarian's picture
Ingredients
  Black eye beans 8 Ounce, cooked
  Carrot 1
  Tomato puree 3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Sea salt To Taste
  Black pepper To Taste, freshly ground
  Besan flour 1 Tablespoon
  Vine leaves 8
  Soy sherry sauce 2 Tablespoon (As desired)
Directions

MAKING
1) In a food processor, chop the beans and carrot.
2) To this, add the tomato puree, paprika, thyme and 4 tablespoons of water.
3) Add salt and pepper to taste.
4) Now, process this mixture to a granular paste.
5) Into a large ovenproof bowl, transfer this mixture.
6) On high power, cook covered for 4 minutes, stirring in between.
7) Into this mixture, add the besan flour and mix well.
8) Now, divide the filling into 8 portions and along one edge of each vine leaf, place one part each.
9) Roll the leaves up and form little parcels by tucking in the sides.
10) In a shallow ovenproof dish, place the parcels.
11) On top, add the soy sherry sauce.
12) On high power, cook covered for 2 minutes or until heated through.

SERVING
13) Serve the Bean Stuffed Vine Leaves in a serving dish decorated with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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