Ingredients

The following ingredients have 6 Servings
  • 1/2 c. dried black beans
  • 1/2 c. dried pinto beans
  • 1/2 c. dried red beans
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 fresh poblano chili pepper
  • 1 red onion (finely diced)
  • 1/4 c. red wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. canned chipotle chili pepper in adobo sauce (stemmed, seeded, and minced)
  • 1/3 c. olive oil

Instruction

  • Preheat your oven to 325 degrees Fahrenheit. Sort through beans for any debris. Combine the pinto and red beans in a large oven-proof lidded pot and add enough water to cover the beans by one inch. Place the black beans in a separate oven-proof lidded pot and again add enough water to cover by one inch. Bake for 75 minutes, then stir and test to see if they are done. If not done, continue cooking beans in fifteen minute intervals until you have reached the desired firmness.
  • Meanwhile, remove the stems and seeds from the peppers and dice into small, bean-sized pieces. Dice the onion and combine with the peppers in large bowl.
  • In a mason jar or other container with lid, combine the vinegar, salt, black pepper, chipotle chili pepper, and olive oil. Shake until well emulsified.
  • Once the beans have cooked, add them to the large bowl and drizzle in the dressing. Toss well to coat. Cover and refrigerate until chilled.
  • Use mason jar to make dressing.