I think this is my 3rd time cooking these beans. I have found out a little bit about them, too. Even though they are called peruanos, or Peruvian yellow beans, they are actually grown in Mexico and are also called Mayo Coba beans.
This time, I bought Verde Valle Brand beans, and pretty much stuck to the directions on the back of the bag. It was pretty basic: 1 Cup beans + 9 Cups water = 4. But of course, being me, I cooked the whole bag (2 lbs.). I soaked them overnight (the package suggested I keep them in the fridge. When my husband came down to the kitchen, he said that the beans had soaked up all of the water, and he added a little more to cover them.
I had a lot of beef stock left over from making beef tongue the day before, which I reserved in a big bowl in the fridge. I drained the beans and put them in my largest pot, then poured the stock on top of it. I had bought some mild Mexican chorizo to use instead of the ham and turkey sausage I usually use, but I was a little surprised when it turned out that the “links” were plastic, and you had to squeeze the sausage out like toothpaste. So, it ended up looking like (very red) ground beef. I added it to the pot with some sauteed onion and yellow bell pepper, then added a little more of my favorite new seasoning, Don Julio ground pepper and cumin. I also added turmeric and garlic.
I brought the pot to a boil, then turned it down to simmer for 90 minutes. That was about right. I siphoned off some of the stock – I like my beans thick. I also added 2 Tablespoons of harina de masa to thicken it and took out a cup of beans and liquid and pureed it in the blender and added it back to the beans. I just had some and they are great – maybe they need a little salt. But they sure are yellow!