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Edibles

Black Bean Casserole

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Ingredients:

  • 1 lb. black beans
  • 4 tbsp. canna butter
  • 2 red onions (chopped)
  • 1 cup shredded cheddar cheese
  • 3 cloves garlic (minced)
  • 4 carrots (peeled and chopped)
  • 2 bay leaves
  • 1 tsp. salt
  • 1/2 tsp. dry oregano
  • 2 tbsp. fresh chopped cilantro (chopped fine)
  • 1/2 tsp. black pepper

Directions:

First, get out a colander and rinse the beans. Place the beans in a large pot and submerge completely in water, while bringing to a boil. Once the water/beans are at a rolling boil for 2 minutes, remove from the heat, cover and set aside for an hour. After an hour, rinse the beans in the colander again, subsequently returning to the pot. Cover with enough fresh water to completely submerge the beans again. Add the carrots, onions, garlic, salt, pepper, oregano, cilantro and bay leaves to the pot. Bring to a boil. Once it comes to a boil, reduce the heat and simmer over low heat, covered for 2 hours, stirring every 10 or 15 minutes.

Preheat the oven to 350 degrees Fahrenheit, remove the bay leaves from the pot and place the bean mixture into a casserole dish. Stir the canna butter into the bean mixture at this point. Make sure it is mixed very well, before sprinkling the cheese on top and baking in the preheated oven for an hour, or until the beans have reached the desired tenderness.

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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