Here is a recipe for cannabis infused green bean and mushroom casserole.

Here’s What You Need:

1 lb green beans (preferably fresh, but canned will work in a pinch)

1 lb sliced mushrooms (use whatever kind of mushroom you like, I think Chantrelle or Morel are amazing, but they can be hard to find and pricey. Simple white or crimini mushrooms will do just fine as well)

¼ lb cannabutter

1 cup canna-cream (like cannamilk, but made with heavy cream instead)

1 tablespoon onion powder

1 teaspoon garlic powder

½ white onion, sliced very thin

2 cup cannaoil (regular olive oil works well here too)

1 cup cannaflour (regular flour works too, but it’s a cannabis recipe after all!)

Salt and pepper

How to Make Green Bean and Mushroom Cannabis Casserole

Essentially, you’re making a cream of mushroom soup, adding green beans, covering it with fried onions and baking it.

The Beans

If you’re using canned beans, just drain out the water and set them aside for now. If you’ve opted for fresh (always a better flavor choice) you’ll want to blanche the beans (this means to submerge them in boiling water for a few seconds so they soften up a little but still retain that appetizing crispness.)

To blanche: bring a pot of water to boil (just enough water to cover the top of the beans with about an inch of water). Pro tip: add about a teaspoon of salt to the water prior to blanching, it will keep the beans a little fresher and preserve the sharp green color.

When you put the water on the stove to boil, take this time to make an ice bath (ice and water) for the beans so that once they are done cooking in the water, we can dump them in the ice bath and immediately arrest any further cooking.

Once your water boils, put all the beans in at the same time and stir slightly. Let them sit for about 45-60 seconds and then put them into the ice bath. After the beans are cool, drain the water and set them aside.

The Soup

Take the cannabutter and put it in a saute pan on medium heat. Once the butter is liquid and slightly sizzling, add the sliced mushrooms. At this point, the mushrooms should absorb nearly all the cannabutter. Keep stirring them so they don’t burn. Mushrooms will eventually begin to “sweat” out the excess butter. It won’t be too much excess, mushrooms are great little sponges. Once they sweat a little, add a dash of salt and pepper and the garlic and onion powder. Stir well and coat the mushrooms evenly. Add the canna-cream and stir again. Stir every 30 seconds or so until the cream begins to simmer slightly and thicken up a bit. Take off the heat and set aside.

The Fried Onions

Pour the cannaoil into a saucepan and heat it up until it’s near it’s smoking point (you’ll actually see smoke come off it at its smoking point). I usually gauge the heat by sticking my fingers into the flour and rubbing a few granules off into the oil. If the flour sizzles upon contact, the oil is ready. If the flour just floats on top or slowly sinks, it’s too cold, give it more time.

Slice the onion into very thin rings (as thin as you can go without risking your safety) and submerge them in cool water. (Submerging them in water will remove a lot of the “sting” that hits your eyes, and will also keep the rings fresh). Pour the cannaflour into a decently sized bowl (like a salad bowl). You can add salt and pepper or garlic powder to the flour if you like, it all depends on your flavor preference. Strain the onion rings until most of the water is done dripping off them, then put them into the flour bowl.

Mix, toss, massage or gingerly layer the onions in the flour until all are evenly coated. Shake off any excess flour and put the onions into the oil (feel free to break this step up into several batches so as not to overwhelm the oil and get a big sticky mess of onions). At this point, you just fry the onion rings to the point where you’d like to eat them. If you like them extra crispy, cook for longer, if you like them a little flaky but still tender, fry for less time. I tend to go a little less on the frying length only because we are also going to bake this dish and the onions will crisp further in the oven.

Final Step

Get a casserole dish out. Dump the beans into the dish and pour the mushroom soup on top of them. Stir it up and smooth out the surface. Cover the top with your fried onions and bake in a pre-heated 350 degree oven for about 30 minutes. (If your onion rings are pretty crispy already, you can cook the beans/soup part for 20-25 mins and then add the onion rings then finish it off for another 5-10 mins).

Enjoy!