Roasted Pepper And Black

2 Red bell peppers

2 Yellow bell peppers

--DRESSING--

2 tb Fresh lemon juice

1 tb Red wine vinegar

1/2 ts Ground cumin

1 ts Sugar

1 lg Garlic clove; minced

1/3 c Olive oil

Salt and pepper; to taste 1/3 c Fresh basil; chopped

4 Scallions; chopped (garnish)

3". Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by

3". Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. Preheat oven to

450 F. Place cut peppers on broiling pan,

3" from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1" squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions. Yield:

6 to 8 servings. From

1994 Shepherd's Garden Seeds Catalog, pg.

8. Posted by Cathy Harned.