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@...>