buttery peruvian beans and sausage

a recipe by
Maddy HELEINE
SHARON, PA

A hearty bean and sausage dish featuring Peruvian Mayocoba beans which have a delicate buttery flavor and absorb spice flavors well. This dish is easy to make, and you will find yourself snacking on it all day long!

serves 8-12
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For buttery peruvian beans and sausage

  • 16 oz
    mayocoba beans
  • 6 c
    water
  • 14 oz
    polska kielbasa sliced thin
  • 1 md
    sweet onion
  • 1 tsp
    coarse black pepper
  • 2 tsp
    salt
  • 1 tsp
    thyme
  • 1 tsp
    garlic powder
  • 3
    bay leaves

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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