Creamy Pinto Chipotle Sauce

Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa.  As my cousin says…why travel light when you can travel well?

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For the most part the absence of internet access is welcomed when we travel or stay in remote locations.  But posting these recipes and staying in touch with family and catering clients means finding creative ways to turn everything into a digital form, including sitting in the car in church parking lots and pirating their good will while freezing my nose and fingertips.

At ABR I can ski up to the Warming Cabin to access their internet—I sit on their hemlock benches writing and charging the battery on the computer while waiting for the sauna, surrounded by skiers changing into or out of ski gear.  Sometimes we even ski the laptop out to our remote cabin so I can write after breakfast while soaking in the woodstove heat.

This simple and hearty dish is great for cold winter nights and is fabulous over polenta or rice.

It appears that I don’t have much to write about the food….my focus has been on skiing and eating and not cooking!  Another reason to have a supper of easy preparation.

Creamy Pinto Chipotle Sauce

Prep Time:  15 minutes    Cook Time:  2-3 hours for the beans, 15 minutes for the sauce

Serves 4

In a sauce pan, saute:

1 small Onion, diced

1 large clove Garlic, minced

When onions are translucent, add:

1 cup Pinto Beans, cooked and drained

1 x 12 ounce can Fire Roasted Tomatoes, diced, or 1 1/2 cups oven-roasted Fresh Tomatoes, diced

Heaping 1/4 cup Sour Cream

Heaping 1/4 cup Plain Yogurt

1/2 – 1 Chipotle Pepper, minced

1 teaspoon Adobo Sauce from the Chipotle Peppers

1/4 teaspoon Sea Salt, or to taste

1/2 (or more) teaspoon Oregano

Black Pepper to taste

Simmer for a few minutes.  

Serve hot on Polenta or Rice.

Top with fresh Cilantro. 

Loading in and beautifully groomed corduroy right outside our door…