Sausage, Bean and Macaroni Stew

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Sausage, Bean and Macaroni Stew

Sausage, Bean and Macaroni Stew

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

150g macaroni

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.

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