2 cups Kabocha squash, cut into chunks
2 cups Chinese long beans, ends trimmed and cut into 3-inch lengths
4 links Field Roast Mexican Chipotle Sausages, sliced
6 to 8 cloves garlic, minced
1 medium sized yellow onion, thinly sliced
2 cans coconut milk
2 cups water
2 tbsp oil
Salt to taste
1. Sauté garlic and onions in oil, add sausages, and then add long beans and squash.
2. Pour in coconut milk and water, bring to a gentle boil, cook until squash and beans are tender.
3. Season with salt, if desired.