Ingredients

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

Directions

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.