Rice and Bean Soup
Long grain rice, garlic and onion combine to make a kickass cannabis-infused soup.
July 7, 2006
8 tablespoons THC olive oil2 16-ounce cans black beans½ cup chopped yellow onions2 green onions, diced4 cloves garlic, finely chopped1 tablespoon chili powder1 teaspoon dried sage1 bay leaf3 cups cooked long-grain white riceSalt1 tablespoon fresh lime juiceSour creamSriracha hot sauce
- Get a cooking pot with a lid and combine 6 cups of water, yellow onions, beans (drained), green onions, chili powder, garlic, cumin, sage and bay leaf. Put the lid back on the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the long-grain rice, cover the pot ¾ way, and cook for 10 more minutes. Be sure to stir the pot for time to time and add salt and lime juice before serving.
- Serve the dish in small bowls, adding a tablespoon of THC olive oil to each bowl with a bit of hot sauce and sour cream.
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July 07, 2006 — Last Updated