Pinto Bean Salad with Roasted Peppers and Pasta Shells

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Pinto Bean Salad with Roasted Peppers and Pasta Shells Ingredients

3/4 c Dried Pinto beans; washed	1 ts Coarse salt
1 1/2 c Very small pasta shells	1/2 ts Black pepper; freshly ground
Olive oil	1/2 bn Oregano leaves; washed and
2 Poblano chiles; roasted,	1/4 c Red wine vinegar
2 Red peppers; roasted,	1/2 c Olive oil

Instructions for Pinto Bean Salad with Roasted Peppers and Pasta Shells

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 1 1/2 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

Main Ingredient: PepperCuisine: Uncategorized

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