Recipe - Pinto Bean Salad With Roasted Peppers And Pasta Shells

Three fourths cup Dried Pinto beans; washed
and picked Over
1 One half 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
One half teaspoon Black pepper; freshly ground
One half bn Oregano leaves; washed and
chopped roughly
One fourth cup Red wine vinegar
One half cup Olive oil

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 One half 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 MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 10:30:17 0600

From: Pat Asher asher@mcs.com