Slow-Simmered Red Beans and Andouille with Cannabis Bay Butter

A pot of red beans simmering on the stove has been a Southern ritual for generations. Dried beans soften slowly with smoked sausage, onion, garlic, and herbs until the broth becomes thick and deeply savory. Finishing the pot with cannabis bay butter gives the dish a silky richness that melts into every spoonful.

Terpene Pairing

Caryophyllene + Myrcene — earthy and peppery notes that pair perfectly with smoked sausage and slow cooked beans.

Suggested Strains

GMO • OG Kush • Northern Lights

Step 1 — Decarboxylation

Ingredients

3.5 grams cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F (115°C).
2. Spread cannabis on a parchment-lined baking sheet.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Bay Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
2 bay leaves
2 cloves garlic, minced
½ tsp black pepper

Instructions

1. Melt butter and water together over very low heat.
2. Add cannabis and bay leaves.
3. Maintain 160–180°F temperature.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.
8. Stir garlic and pepper into softened butter.

Step 3 — From-Scratch Red Beans and Andouille

Ingredients

1 lb dried red beans (soaked overnight)
12 oz andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
2 bay leaves
1 tsp smoked paprika
½ tsp cayenne
1 tsp black pepper
6 cups homemade chicken stock
2 tbsp cannabis bay butter
Salt to taste

Instructions

1. Brown Sausage
   Heat a large Dutch oven over medium heat.
   Cook sausage slices until browned.

2. Cook Vegetables
   Add onion, bell pepper, and celery.
   Cook 5–6 minutes until softened.

3. Add Garlic
   Stir in garlic and cook 30 seconds.

4. Add Beans
   Drain soaked beans and add to pot.

5. Add Seasonings
   Add paprika, cayenne, black pepper, and bay leaves.

6. Add Stock
   Pour in chicken stock and bring to a simmer.

7. Slow Cook
   Simmer uncovered 1½–2 hours until beans are soft.

8. Thicken
   Mash a small portion of beans against the pot to thicken broth.

9. Finish with Infusion
   Stir in 2 tablespoons cannabis bay butter.

10. Serve

Serve With

Fresh cooked long grain rice
Homemade cornbread
Green onions and hot sauce