Prepare all ingredients as described above.

Heat the olive oil in a skillet over medium heat. Sauté the green and red bell peppers and onion until tender and golden brown, about 7–10 minutes. Remove from heat and season with salt and black pepper to taste.

Preheat a grill or grill pan on medium heat. Grill the sausage links until nicely charred on all sides and reach an internal temperature of 160°F (71°C) for safe consumption.

Place each grilled sausage link into a prepared bun. Top with the sautéed peppers and onions, and add ketchup and yellow mustard as desired.

In a saucepan bring the baked beans to a simmer, stir occasionally until hot. Remove from the heat.

Make the peach ginger chia fresca: In a pitcher or large glass, combine the grated ginger, peach juice, water, maple syrup (or honey), chia seeds, and a pinch of salt. Let the mixture sit for 5 minutes to allow the chia seeds to expand, then stir again. Garnish with fresh mint if desired.

Serve the grilled sausages in buns with the baked beans, watermelon slices, and peach ginger chia fresca on the side.