Hey hungry friends! Thanks again for subscribing to Cool Beans, where we’re on a mission to take a bite out of climate change. We know the biggest piece of that puzzle is eating less meat, but there’s so much more to explore. For starters: The average person chucks 400 pounds of food a year, but, with a little planning and some clever thinking, we can keep more out of the bin.
To get your taste buds primed, we’re going to regularly spotlight an often-tossed ingredient—and give you the quick 411 on how to incorporate it into your cooking routine. Keep scrolling for your first Zero-Waste Taste…
Chipotle in adobo sauce
Chipotles in adobo are the real MVP in this week’s recipe—and any pantry. They bring sweet and smoky heat to anything they touch. They’re basically smoked and dried jalapenos that get rehydrated in a tangy, sweet-and-spiced tomato sauce. Some recipes simply call for the peppers, but the sauce itself is liquid gold.
A can costs less than $3 dollars and lasts forever, even opened. For longer storage, puree the whole thing (peppers and sauce) and freeze in ice cube trays. Pop a cube into soups, stews, a pot of beans, or chili. Unfrozen, you can stir a spoonful into cooked grains, scrambled eggs (or tofu), mayo for a sandwich spread, or sour cream for tacos. We’ve even added a splash to a bloody Mary
5 ways we can’t wait to try it
As a more-subtle swap for cayenne pepper in a batch of chili-lime cashews.
To squeeze more time out of seasonal strawberries in a tangy jam.
For a spicy zing in a margarita.
As a mix-in for one of our favorite cornbreads—ever.
For an in-a-pinch-brunch stand-in for fresh hot peppers in shakshuka.