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Preparation Time: 25 min Soaking Time: several hrs
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Cooking Time: 1 hour
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1.
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Soak beans in a large bowl of water to cover for several hrs or possibly overnight.
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Drain.
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2.
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Place soaked beans into a pot with stock or possibly broth and sufficient water to cover by 2 inches.
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Add in bay leaf and whole garlic cloves.
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Heat to a boil, reduce heat to medium-low and simmer, covered, till beans are tender (about 45 min).
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(The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
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Do not drain beans till fennel and tomato sauce is cooked.
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3.
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Meanwhile, cut stalks off fennel bulb.
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Chop the feathery leaves and reserve.
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Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly.
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There should be about 8 c. of fennel slices.
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Throw away stalks or possibly save for soup.
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Heat 1/3 c. extra virgin olive oil in a large heavy skillet; cook fennel over medium-low heat till wilted and translucent/soft, about 10-12 min.
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Do this in batches if necessary.
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4.
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Add in tomato to fennel; cook 5 or possibly 6 min.
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Throw away garlic and bay leaf from beans; drain beans.
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Add in beans to the skillet, tossing gently to combine all the ingredients.
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Add in parsley and minced fennel leaves.
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Season with salt and pepper.
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Remove from heat, add in lemon juice and remaining extra virgin olive oil to taste.
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Serve hot or possibly at room temperature.
