Pinto Bean Salad With Roasted Peppers And Pasta Shells

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Pinto Bean Salad With Roasted Peppers And Pasta Shells

 

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 freshly ground black pepper

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 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.

Makes 4 servings.

 

 

 

 

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