buttery peruvian beans and sausage

How To Make buttery peruvian beans and sausage

• 1

  Put the raw mayocoba beans in a large pot and cover with water and a lid. Let them sit overnight to presoak. The following morning drain and rinse the beans in a colander and put them back in the pot.
• 2

  Add six cups of clean water to the pot. Cover and bring to a boil. Reduce heat to a simmer.
• 3

  Add the thinly sliced kielbasa, thinly sliced sweet onion, and all the spices to the pot. Stir until combined.
• 4

  Add the bay leaves, cover the pot and simmer for 1/1/2 to 2 hours until the beans are tender. Periodically, gently stir the pot.
• 5

  When the beans are done, take a tablespoon of cornstarch mixed with a tablespoon of water, and slowly add as much of the mixture to the pot as needed to thicken the sauce. Taste the sauce and add more salt to taste if needed.
• 6

  I like to serve this with warm dinner rolls.
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