In my family green bean casserole is a controversial dish. Some of my family members love green bean casserole, and others absolutely hate it. If you are like me, you used to hate it as a kid, but now as an adult consider it to be a Thanksgiving Day must. My taste buds have evolved, what can I say?
This year I will absolutely be making cannabis-infused green bean casserole. Below is the recipe I am using, which incorporates cannamilk and infused bacon fat (yes, cannabis-infused bacon fat, it’s a thing), the recipes of which can be found below (taken from the YouTube video here):
2 cups whole milk
¼ oz ground cannabis
1. Heat 2 cups of milk (plus a tablespoon extra) in a saucepan on low to medium. Do not let the milk come to a boil.
2. Add ground cannabis to the hot milk and simmer for 1-2 hours, stirring occasionally. Never let the mixture come to a boil.
3. Pour the hot cannamilk into a glass container, using a cheesecloth to strain out all ground cannabis from the milk. Repeat this step as necessary to strain all of the milk from the ground cannabis, and discard the remaining cannabis.
4. Cover the container with a lid and place in the refrigerator to allow the cannamilk to cool.
Note: you will only use 1 cup of cannamilk in the Green Bean Casserole. The other cup can be used to make mashed potatoes, or another dish of your choosing.
Cannabis-infused bacon fat ingredients:
2-3 lbs. thick-cut bacon
¼ oz ground cannabis
1. Add the slabs of bacon to a skillet and cook over medium heat until crispy.
2. Remove the bacon and keep the grease in the pan.
3. Add ground cannabis to the pan and simmer on low heat for at least 20 minutes. The longer you simmer, the more potent the extraction will be.
4. Pour the hot grease into a glass container, using a cheesecloth to strain out all ground cannabis from the bacon fat mixture. Repeat this step as necessary to strain all of the fat from the ground cannabis, and discard the remaining cannabis.
Green bean casserole ingredients:
3 slices of thick-cut bacon, chopped (you can use some of the bacon that you used to make the cannabis bacon fat extraction)
½ cup onion, chopped
1 cup crimini mushrooms, chopped
2 cloves garlic, diced
2 tablespoons cannabis butter (cannabutter)
2 tablespoons all-purpose flour
1 cup cannamilk
½ cup half-and-half
½ cup cheddar cheese, shredded
3½ cups green beans, trimmed and blanched
½ cup French fried onions
1. Preheat the oven to 375°F.
2. Add the onions and mushrooms to the bacon-cannabis grease in a skillet and cook until soft. Be sure to cook on low heat, so as not to destroy the THC.
3. Add garlic and cook for another 5 minutes.
4. Transfer the mixture to a bowl. Set aside.
5. Melt the cannabutter in the pan and whisk in the flour to make a roux.
6. Whisk constantly for another 2 minutes while gradually stirring in the cannamilk, then slowly whisk in the half-and-half. Add the cheese and whisk until melted.
7. Transfer the onion, mushroom, bacon and garlic mixture back to the skillet with the sauce. Stir everything together and let the sauce simmer for a few more minutes. Add salt and pepper to taste.
8. Remove pan from the heat and stir in the green beans.
9. Transfer the green bean mixture to a greased 8″x8″ or similar casserole dish and sprinkle with fried onions.
10. Bake uncovered for 20 minutes, or until the sauce is bubbling around the edges.