Pinto bean salad with roasted peppers and pasta shells

4 Servings

Ingredients

Quantity Ingredient
¾ cup Dried Pinto beans; washed and picked Over
1½ cup Very small pasta shells
Olive oil
2 Poblano chiles; roasted, peeled, Seeded And Diced
2 Red peppers; roasted, peeled, Seeded And Diced
1 teaspoon Coarse salt
½ teaspoon Black pepper; freshly ground
½ bunch Oregano leaves; washed and chopped roughly
¼ cup Red wine vinegar
½ cup Olive oil

Directions

Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to mediumlow and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1½ hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.

To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/12/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6315 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 10:30:17 -0600 From: Pat Asher <asher@...>

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