International

Cannabis-Feijoada

Name: Cannabis-Feijoada
Yield: 12 servings
Ingredients: 2 cups dried black beans, soaked overnight; 200g smoked pork ribs; 150g dried beef (carne seca), soaked and diced; 150g pork sausage (linguica), sliced; 100g bacon, diced; 1 large onion, chopped; 6 garlic cloves, minced; 3 bay leaves; Salt and black pepper to taste; 3 tbsp cannabis olive oil; Orange slices for garnish

Brasiliens beliebter Schwarze-Bohnen-Schweinefleisch-Eintopf, langsam gegart und mit Cannabis-Olivenöl verfeinert.

Zutaten

2 cups dried black beans, soaked overnight
200g smoked pork ribs
150g dried beef (carne seca), soaked and diced
150g pork sausage (linguica), sliced
100g bacon, diced
1 large onion, chopped
6 garlic cloves, minced
3 bay leaves
Salt and black pepper to taste
3 tbsp cannabis olive oil
Orange slices for garnish

Zubereitung

Drain beans, cover with fresh water, add smoked ribs and bay leaves. Simmer 1.5–2 hours until beans are tender.
In a skillet, cook bacon until crispy. Add sausage, dried beef, onion and garlic; sauté 5 min.
Transfer skillet contents to bean pot. Simmer 30 min more.
Remove from heat and stir in cannabis olive oil.
Serve over white rice with sautéed collard greens, farofa and orange slices.

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(14% Durchschnitt) NICHT SICHER?

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Effects vary by person, tolerance, and method of consumption.