Recipe

* Exported from MasterCook *

Pinto Bean Salad With Roasted Peppers And Pasta Shells

Recipe By : TOO HOT TAMALES SHOW #TH6315
Serving Size : 4 Preparation Time :0:00
Categories : Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup dried Pinto beans -- washed and picked
-- Over
1 1/2 Cups 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
1/2 Teaspoon black pepper -- freshly ground
1/2 Bunch oregano leaves -- washed and chopped
-- roughly
1/4 Cup red wine vinegar
1/2 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 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

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