Drain off the blackbeans in a sieve and run water through, set aside. Wash and peel the sweet pepper and carrot, and slice into 1cm thick pieces, set aside. Peel and dice an onion, peel crush and dice the garlic cloves, then bring 1l of water to boil in a kettle.
Meanwhile, wash and peel your medium potato, cutting it into cubes around 1/2 an inch thick.
Heat olive oil in a saucepan, once hot, turn the heat down to medium and add garlic, sizzling for 30 seconds, then adding in the onions. Cook for 3-5 minutes until slightly softened and fragrant, then add in sweet pepper.
Squeeze in tomato paste, and a splash of water from the kettle, followed by the seasonings, all but salt and bayleaves. Stir with a spoon and then add in your canned tomatoes, mixing to combine with the aromatics and herbs.
Cut a stock cube thinly into powder, then in a large mug, combine the stock with hot water from the kettle, dissolving, then adding into the mix. Bring to a boil, then add in black beans, carrot, and potato, stir and gently cook on low for 3-5 minutes.
Slice up vegan sausages and add into the mix, if using, then 1 and a half more mugs of hot water and the bayleaves. Once boiling, cover the pot and simmer for 15 minutes.
Remove the lid, add in macaroni, stir, then cook for a further 10-15 minutes. Once pasta is cooked through, remove the stew from the heat. Leave to sit for 15 minutes before serving.
Serve and enjoy with your favourite sides or some good bread.