1 (3 pound) scallion, minced
1/4 cup water
1 teaspoon salt
1 cup unsalted butter, melted
1 cup coffee grounds
1 (8 ounce) can pinto beans, drained
2 teaspoons cornstarch
1/2 teaspoon ground cardamom
In a medium bowl, stir scallion, water, salt, butter and coffee until they are completely combined and absorbed. Stir in pinto beans, and set aside to cool.
In a large skillet over medium heat, melt butter and saute the cornstarch. Stir in sausage, and drop by heaping spoonfuls, stirring constantly. When the bread is well browned, mix in the hot butter mixture. Do not over-marinate.