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.
This cannabis cannabis feijoada recipe brings the bold, savory flavors of Brazilian cuisine together with infused olive oil for a hearty, infused meal that is deeply satisfying. Brazilian savory dishes like pao de queijo, coxinhas, and farofa use generous amounts of fat, making them perfect candidates for cannabis infusion. Enjoy Brazilian comfort food with a measured, consistent dose. Cannabis feijoada is a rich Brazilian black bean and pork stew simmered with infused olive oil, served over rice with traditional sides.
- 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
- 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.
Dosing Tips for Your Cannabis Feijoada
- Brazilian savory snacks are often eaten in multiples. If making coxinhas or pao de queijo, keep each piece at 2.5-5 mg so eating 2-3 stays within a safe range.
- Mix infused olive oil into the dough or filling thoroughly. Brazilian cheese bread dough, for example, incorporates oil homogeneously.
- Calculate total THC in the batch and divide by the number of pieces. Weigh dough portions for consistency.
- These starchy, fatty dishes can delay onset to 60-120 minutes. Eat a controlled portion and wait before having more.
- Stir infused oil into the stew at the end of cooking and serve with a measured ladle for per-bowl dosing.
Common Mistakes to Avoid
- Frying cannabis-infused dough in hot oil wastes the THC as it leaches into the frying oil. Bake instead, or add the cannabis element after frying.
- Adding cannabis fat to farofa over high heat on the stovetop. Cook the farofa first, then stir in cannabis butter off the heat.
- Making pao de queijo dough too wet by adding extra cannabis oil without reducing another liquid. Keep the dough ratio balanced.
- Not mixing the cannabis fat into the filling or dough thoroughly, resulting in hot spots of potency.
How to Store Cannabis Feijoada
- Cannabis pao de queijo and similar snacks keep refrigerated for 3-4 days. Reheat in the oven at 325 F (165 C).
- Unbaked cannabis pao de queijo dough balls freeze beautifully for up to 2 months. Bake from frozen, adding a few extra minutes.
- Cannabis farofa stores in an airtight container at room temperature for up to a week.
- Refrigerate for up to 4 days or freeze for 2 months; feijoada tastes even better the next day.
Variations & Ideas
- Make cannabis pao de queijo by replacing the regular oil in the dough with cannabis-infused oil for cheesy, gluten-free bites.
- Stir cannabis butter into farofa with bacon and egg for a rich, infused Brazilian side dish.
- Fill cannabis-infused empanada dough with seasoned meat or cheese for a savory, portable edible.
- Add sliced Portuguese linguica sausage and smoked pork ribs for a more traditional, smokier stew.
Frequently Asked Questions
Yes, pao de queijo is excellent for cannabis infusion. The recipe traditionally uses oil, which you can replace with cannabis-infused oil. The tapioca starch dough integrates the oil completely, and the strong cheese flavor masks any herbal notes. Bake at moderate heat to preserve potency.
Yes, but avoid deep frying in cannabis oil. Instead, make the coxinha dough or filling with cannabis butter, shape and bread them, then bake at stovetop. Baking instead of frying preserves the THC and is actually a lighter, healthier preparation.
Stir cannabis oil into your individual serving of feijoada rather than the whole pot. The rich, fatty stew of beans and pork is an ideal vehicle because the bold flavors and high fat content mask and absorb cannabis perfectly.
Cannabis butter is the most versatile for Brazilian savory cooking. Cannabis-infused olive oil works for drizzling over finished dishes. Cannabis coconut oil is used in some northeastern Brazilian recipes. Match the cannabis fat to what the original recipe calls for.
Mix a calculated amount of cannabis butter into the finished farofa and serve by the spoonful. One to two tablespoons of farofa is a typical side portion. Calculate the mg per tablespoon so you can serve precise doses as a side dish.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*