Sausage, Bean and Macaroni Stew
1 tbsp olive oil
8 Lincolnshire (or good pork) sausages
2 onions - finely chopped
2 large carrots - peeled and diced
3 sticks celery - diced
2 cloves garlic - crushed
2 tbsp tomato puree
400g tin chopped tomatoes
1Litre chicken stock
400g tin flageolet beans - drained and rinsed
Handful fresh parsley - chopped
In a bowl, remove the sausages from their casings and roll the meat into walnut sized meatballs - probably about 3 per sausage. Heat the olive oil in the non stick pan and gently brown the sausage balls on all sides - about 10 minutes, remove from pan with slotted spoon and set aside.
Add the carrots, celery and onion to the pan and cook until softened, about 10 minutes - then add the garlic and tomato puree, cook for 1 minute. Stir in the chopped tomatoes and chicken stock, bring to the boil and simmer for 10 minutes.
Add the macaroni and simmer for 5 minutes before returning the meatballs to the pan. Simmer for another 5 minutes, then stir in the flageolet beans. Cook for yet another 5 minutes until beans are piping hot, and macaroni and meatballs are cooked.
Season to taste, stir in the parsley and serve.