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.