| 1 | Preparation time: 25 minutes soaking time: several hours cooking time: 1 hour Soak beans in a large bowl of water to cover for several hours or overnight. |
| 2 | Drain. |
| 3 | Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches. |
| 4 | Add bay leaf and whole garlic cloves. |
| 5 | Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). |
| 6 | (the beans should be softer than al dente but not cooked to the point where they begin to disintegrate). |
| 7 | Don"t drain beans until fennel and tomato sauce is cooked. |
| 8 | Meanwhile, cut stalks off fennel bulb. |
| 9 | Chop the feathery leaves and reserve. |
| 10 | Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. |
| 11 | There should be about 8 cups of fennel slices. |
| 12 | Discard stalks or save for soup. |
| 13 | Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. |
| 14 | Do this in batches if necessary. |
| 15 | Add tomato to fennel; cook 5 or 6 minutes. |
| 16 | Discard garlic and bay leaf from beans; drain beans. |
| 17 | Add beans to the skillet, tossing gently to combine all the ingredients. |
| 18 | Add parsley and chopped fennel leaves. |
| 19 | Season with salt and pepper. |
| 20 | Remove from heat, add lemon juice and remaining olive oil to taste. |
| 21 | Serve warm or at room temperature. |
| 22 | Yield: 6 to 8 servings |
