Fry Bread and Cannabeans

Fry Bread and Cannabeans

One of the best parts about making Fry Bread and Cannabeans (other than the quick and filling meal for one) is reading up on the backstory and traditions as you try out new variations. For this modern version - we’ve included cannabis-infused olive oil, as our optional delight...



  1. Crush the shallot and garlic and heat up in a saucepan with the herbs and broth. Once you have a boil going, add the beans and allow to simmer while you prepare the breads.
  2. Preheat shortening in a heavy-bottom pan while you prepare the bread dough. In a bowl, mix together dry ingredients with a fork. Slowly add wet ingredients and fold in with a spatula until a sticky dough forms.
  3. Flip onto a floured surface and knead for 2–3 minutes until stickiness goes away and you have a bit of elasticity. Divide dough into four balls and stretch out until they are thin and have a small tear in the center, which will pretty much happen naturally.
  4. Fry the breads for 2–3 minutes per side. They will puff up beautifully and have tons of nooks and crannies to grab all the beans. Allow to drain on paper towels briefly. Remove beans from heat, stir in cannabis infused oil.
  5. Divide into two bowls and cover with finely chopped scallions. Serve with two breads each.