Long grain rice, garlic and onion combine to make a kickass cannabis-infused soup.
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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