Savor the flavor of sizzling bangers and beans mixed with organ-based seasoning, burdock root and low-oxalate greens. I like to use a small amount of liquid, but you can easily create extra sauce by adding more bone broth. Serve the beans with sausages baked in the oven or shallow fried.
Place sausages in the oven and bake for approximately 20 minutes, turning once halfway through the cooking process.
Chop asparagus spears and set aside.
Thinly slice the shallot and crush the garlic.
Add ghee to a saucepan and use moderate heat to sauté the garlic and shallot for a few minutes until cooked.
Add cooked black beans or mung beans, turmeric root powder, organic burdock root powder, low-oxalate greens powder, organ-based seasoning, chopped asparagus spears, and bone broth.
Simmer for several minutes until the asparagus is tender.
Add cream and stir.
When you’re satisfied with the taste and consistency, remove from the heat and serve with the cooked sausages.
Recipe Note
Tip:
I
like to snap off the asparagus where it naturally breaks and discard the
remaining part.
