*  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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