Pinto Bean Salad with Roasted Peppers and Pasta Shells Recipe

Name: Pinto Bean Salad with Roasted Peppers and Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place the beans in a large pot and cover generously with water.
2
Bring to a boil.
3
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.
4
Drain beans and transfer to a large bowl to cool.
5
Cook shells in rapidly boiling salted water.
6
When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape.
7
Drizzle with a tiny bit of olive oil.
8
When cool, combine pasta with the pinto beans.
9
Add peppers.
10
In a small bowl, combine the remaining ingredients.
11
Drizzle dressing over salad and toss gently to combine.
12
To roast chiles and peppers: Place over a gas flame or on a tray under a broiler.
13
Keep turning so that the skin is evenly charred, without burning and drying out the flesh.
14
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.
15
(To speed things up, place bag in a bowl of ice water.)
16
Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pinto Bean Salad with Roasted Peppers and Pasta Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pinto Bean Salad with Roasted Peppers and Pasta Shells

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