Preparation

• 将豆子散开并捡到它们，丢弃任何岩石，碎屑和枯萎的豆类。将豆冲洗在冷水下以去除任何灰尘或污垢。将豆子放入一个大金属碗中，并用足够的凉水覆盖约3英寸。在室温下浸泡6至8个小时，如果水平较低，则增加更多的水。要查看豆子是否浸透了足够长的时间，请将一半切成两半。它的中心应与边缘的颜色相同。排干并冲洗。

• 将豆子放入荷兰6夸脱的烤箱中。加入2夸脱的冷水，或者足以覆盖约3/4英寸的豆类。仅用中高温煮沸，减少热量以保持温和的火煮，并煮熟，部分覆盖，偶尔搅拌，并在必要时加热水以保持豆类浸没，直到它们开始变软约30分钟。
• 保留2杯豆类烹饪液体，然后将豆子在碗上的漏勺中沥干。擦拭锅。
• 将架子放在烤箱的中心，然后将烤箱加热到400°F。
• Heat the oil over medium-high heat in the wiped-out pot. Add the fennel, onion, lemon zest, bay leaves, garlic, oregano, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the vegetables are softened and lightly browned, about 5 minutes. Stir in the reserved bean cooking liquid, the tomatoes, and the beans. Bring to a simmer over medium-high heat. Cover and bake in the oven until the beans are almost tender but still a bit firm, about 15 minutes. Uncover and bake until the liquid is thickened and the beans are fully tender, about 15 minutes more. Discard the zest and bay leaves. Let the beans cool for about 20 minutes.
• 将1/4杯羊乳酪搅拌到豆子中，转移到一个碗中，然后将其剩余的1/4杯羊乳酪和切碎的茴香叶子上面搅拌。温暖。