Pinto Bean Salad With Roasted Peppers And Pasta Shells

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains		Hot, Tamales, Too	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Recipe By     :
TOO HOT TAMALES SHOW #TH6315  Posted to MC-Recipe Digest V1 #305  Date:
Sat, 16 Nov 1996 10:30:17 -0600  From: Pat Asher <asher@mcs.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 352 Calories From Fat: 302 Total Fat: 34.2g Cholesterol: 0mg Sodium: 716.5mg Potassium: 196.6mg Carbohydrates: 9.9g Fiber: 3.1g Sugar: <1g Protein: 2.6g