Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Fall Salad

Recipe courtesy of Tyler Florence

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Shrimp Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword