Poblano Pinto Beans With Cannabis-Infused Oil Recipe
3 tablespoon Cannabis-Infused Oil**
1/2 cup chopped onion
2 fresh poblano chile peppers, stemmed, seeded and chopped
1 cup chicken broth
1 teaspoon salt
1 teaspoon dried oregano
2 15-ounce cans pinto beans, rinsed and drained
3 tablespoons lime juice
In a large skillet heat Cannabis-Infused Oil over medium heat. Add onions and chile peppers. Cook and stir for 1 minute. Add broth, salt and oregano. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Stir in beans, cover and cook for 15 minutes more. Stir in lime juice.
Makes 8 half-cup servings
Published with special permission from Culture
