This three bean salad, of the distinctly not-magical variety, was a staple in my house growing up because the Illustrated Good Housekeeping Cookbook from which it is adapted calls for all canned beans – no trips to the grocery store required! It tastes better the longer the flavors are allowed to blend together in the fridge. Although I fondly remember many a Church potluck where this dish saved our family’s honor, it is much fresher, crunchier, and prettier if you take the trouble to cook the beans yourself instead of raiding the back of the pantry. Adaptations for both versions are provided.
- ¼ cup plus 2 tbsps granulated sugar
- 3 oz olive oil
- ½ cup apple cider vinegar
- 1 oz THC-infused canola oil (see below)
- 1 to 2 tsps salt (more if you’re not using canned beans)
- 16 oz can or 1 cup dried chickpeas
- 16 oz can or 1 cup dried red kidney beans
- 16 oz green beans (canned or fresh)
- ½ cup chopped white onion
- 2 bay leaves (optional)
- 3 cloves garlic (optional)
- If using dried beans, presoak them in the fridge for eight hours in separate bowls. Change the water, fill two saucepans with more than enough water to cover the beans, bring to a boil, lower the temperature to a simmer, and cook for anywhere from 40 to 75 minutes. For especially flavorful chickpeas, add two bay leaves and three cloves of garlic to the water. When done, strain and rinse with cold water. Remove bay leaves and cloves.
- In the bottom of a quite large salad bowl, whisk together all the vinaigrette ingredients. Cover with plastic film and remove to the refrigerator.
- If using fresh green beans, trim and cut into about 2-inch pieces. Drop into a large saucepan of boiling water, let simmer for 3 to 4 minutes, and remove to cold water immediately.
- If using canned beans, drain the liquid from the cans. Add the three kinds of beans and onions to the THC-infused vinaigrette in the fridge. Mix well, recover with plastic film, and return to the fridge. Let rest for at least 4 hours or as long as two days, tossing occasionally with a large spoon.
Yield: 8 small servings of mild potency
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.
There are two main methods that I recommend for preparing THC oil: the slow-cooker and the double-boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker (use more for stronger oil, but be wary). Turn on slow cooker at low setting and let sit for 24 hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added