| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Too, Hot, Tamales |
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, peeled, Seeded And Diced |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Black pepper; freshly ground |
| 1/2 |
bn |
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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