Tex-Mex Infused Pinto Bean Slaw

  • One 7-ounce can chipotle chilies
  • One 15-ounce can pinto beans, drained, liquid reserved
  • ½ cup fresh orange juice
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ¾ cup vegetable oil
  • ½ cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon cannaoil*
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups green cabbage, shredded
  • 1½ cups red cabbage, shredded
  • 1 cup carrots, shredded
  • ½ cup red onion, julienned
  • ½ cup cilantro, minced

Remove chipotles from sauce and place in small saucepan along with 2 tablespoons sauce, half the bean liquid, orange juice, garlic, cumin and oregano. Heat to boil; cook until liquid is reduced somewhat, 4-5 minutes; cool to room temperature. Transfer to blender; add vegetable oil, lime juice, honey, cannaoil, and salt and pepper to taste; mix until smooth.

In large bowl, combine beans, green and red cabbage, carrots and onions; gently toss with dressing to taste. Chill 2 hours or overnight. Before serving, add cilantro, toss gently and adjust seasoning. Makes 4-6 servings, about 8 mg THC each, based on a 20 percent strain.

Get the recipe for cannaoil here.

Photography & styling by Paul Lowe


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