Pinto Bean Salad With Roasted Peppers And Pasta Shells

Recipe Ingredients

3/4 cup	120g / 4.2oz	Dried pinto beans - washed, and picked over
1 1/2 cups	355ml	Very-small pasta shells
		Olive oil
2		Poblano chiles - roasted, peeled, seeded and diced
2		Red peppers - roasted, peeled, seeded and diced
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2		Oregano leaves - washed, and chopped roughly
1/4 cup	59ml	Red wine vinegar
1/2 cup	118ml	Olive oil

Recipe Instructions

Place the beans in a large pot and cover generously with water.

Bring to a boil. Reduce the heat to medium-low 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.

Source:
Susan Feniger and Mary Sue Milliken

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