Pinto Bean Salad with Roasted Peppers and Pasta Shells

1. 1

   Place the beans in a large pot and cover generously with water.

2. 2

   Bring to a boil.

3. 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. 4

   Drain beans and transfer to a large bowl to cool.

5. 5

   Cook shells in rapidly boiling salted water.

6. 6

   When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape.

7. 7

   Drizzle with a tiny bit of olive oil.

8. 8

   When cool, combine pasta with the pinto beans.

9. 9

   Add peppers.

10. 10

    In a small bowl, combine the remaining ingredients.

11. 11

    Drizzle dressing over salad and toss gently to combine.

12. 12

    To roast chiles and peppers: Place over a gas flame or on a tray under a broiler.

13. 13

    Keep turning so that the skin is evenly charred, without burning and drying out the flesh.

14. 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. 15

    (To speed things up, place bag in a bowl of ice water.)

16. 16

    Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

* Per serving · 4 servings · Values may vary.