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, picked over

1 1/2 cups very-small pasta shells

olive oil

2 poblano chiles, roasted, peeled, seeded, diced

2 red peppers, roasted, peeled, seeded, diced

1 teaspoon coarse salt

1/2 teaspoon freshly-ground black pepper

1/2 bunch oregano leaves, washed, 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.

serves 4.

 

 

 

 

 

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