Preparation

Make the beans

• Put the beans in a medium pot, and cover with cold water by 2 inches. Cover the pot, and soak the beans for 6 hours or overnight in the refrigerator. Uncover and add the onion, carrot, celery, and thyme. Bring to a boil over medium-high heat, skim off any foam, and then reduce the heat. Simmer, stirring occasionally, until the beans are tender and creamy but still hold their shape, about 2 hours. Remove from the heat, and discard the onion, carrot, celery, and thyme. Season the beans with 1-1/2 Tbs. salt. Let the beans cool to room temperature in their cooking liquid.

做沙拉

• In a small saucepan, warm the olives, oil, zest, thyme, and pepper flakes over low heat for 5 minutes. Set aside.
• Drain the beans. Transfer to a large serving platter, add the fennel, and spoon the orange and lemon juices over the beans. Season with a pinch each of salt and pepper.
• Remove and discard the zest and thyme from the olive mixture. Spoon the olives over the beans. Add the orange segments, and let sit for 10 minutes. Season with salt and pepper, sprinkle with the reserved fennel fronds, and then serve.