Pork and Bean Stew

Improvising with what I had hanging about in freezer and pantry, I made this for dinner last night. It was quite delicious, it can be on the table within 15 minutes, and it can easily be multiplied to cater for more people. I didn't follow any recipe, Italian or otherwise, but the combination of ingredients speaks to its inspiration.

Serves 2

Ingredients:

4 rashers short cut bacon, chopped
2 pork sausages, cut into 1.5cm lengths
1 tin cannelini beans
1/3 tin crushed tomatoes
1/3 cup small pasta (such as you'd use in soup)
500ml salt reduced chicken stock
2 pinches (or more, to taste) fennel seeds, crushed
2 pinches (or more, to taste) chilli flakes
salt and pepper
olive oil

Method:

In a medium sized saucepan, fry the bacon and sausage in a small amount of olive oil.  When the bacon has begun to brown and the sausage is cooked, add the tomatoes, beans, fennel, chilli and chicken stock.

Bring to the boil then add the pasta. Simmer until the pasta is cooked, then taste for seasoning, adjusting if necessary.