3/4 cup Dried Pinto beans, washed and picked Over
1 1/2 cup Very small pasta shells
Olive oil
2 Poblano chiles, roasted, peeled, Seeded And Diced
2 Red peppers, roasted, peeled, Seeded And Diced
1 tsp Coarse salt
1/2 tsp Black pepper, freshly ground
1/2 bunch Oregano leaves, washed and chopped roughly
1/4 cup Red wine vinegar
1/2 cup Olive oil
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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 |
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