International
Cannabis Feijoada
Brazil’s beloved black bean and pork stew, slow-cooked and finished with cannabis olive oil for a hearty, infused twist on the national dish.
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
Directions
- 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.
Calculate Your Dose
Your Dose
—
Full Recipe
—
Per Portion
Positive Effects
Negative Effects
Effects vary by person, tolerance, and method of consumption.