Ingredients
Preparation
Step 1
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar.
Step 2
Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted.
Step 3
Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.
