Home Food Recipe: Nigerian Red Kidney Bean Stew with Cannabis Oil

Recipe: Nigerian Red Kidney Bean Stew with Cannabis Oil

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This simple stew is both inexpensive and vegan. The peanut butter leaves a very mild flavour and the creamiest of textures. Unlike many of the dishes that I have adapted from Madhur Jaffrey’s canonical World Vegetarian, it doesn’t even require a special trip to the spice store! I have a really hard time not overcooking kidney beans (beans of all kinds, actually). Don’t be like me and walk away from your stove top for hours or the contents of your pot will turn out more mushy than hearty.

Ingredients:

  • 1 1/2 cups dried red kidney beans (or three 21oz cans)
  • 3 tbsps peanut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 jalapeños, seeded and finely chopped
  • 2 tsps ground cumin
  • 1 cup tomato sauce or tomato purée
  • 1/2 tsp cayenne pepper
  • juice from 1 lime (1 tablespoon)
  • 3 tbsps natural peanut butter
  • 2 tsps sea salt
  • 2 tbsps THC-infused peanut oil (see below)

Instructions:

  1. Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse. Transfer to a large saucepan and add 5 cups of fresh water. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until the beans are just barely tender. Remove from heat and set aside. DO NOT DRAIN!
  2. Heat the plain peanut oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeños, and stir for 5 minutes. Add the cumin, stir, then add the tomato sauce or tomato purée, cayenne, lime juice and 1/2 cup of water. Stir to blend. Bring to a simmer, lower the heat and simmer gently, stirring occasionally, for 15 minutes.
  3. As the tomato mixture is simmering, combine 1/2 cup of the cooking liquid from the beans with the peanut butter and salt.
  4. When the tomato mixture is finished cooking, pour it into the cooked beans and stir. Bring the whole pan to a simmer, cover and let simmer for 20 to 30 minutes or until the dish has thickened. Add the THC-infused peanut oil, stir and serve with rice, crusty bread or pita.

Yield: 4 to 6 servings of a mild potency

How to Make THC-Infused Oils:

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 the THC oil called for in all recipes: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.

Slow-Cooker Method

Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. If you are using butter, add 2 tbsps water. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth into a mason jar. Store in the fridge. For butter, let sit in the refrigerator for an hour to let the fat and oil separate and then scrape off the butter.

Double-Boiler Method

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

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