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