Cannellini Beans with Fennel and White Wine

-Soak 1 cup of Cannellini Beans from 6-12 hours.
 
-Rinse beans, then place in a pot and add 1 tsp sea salt and 3 cups water.
 
-Bring them to a boil and let them simmer on low until tender, about 1 hour.
 
-Chop 1 large fennel bulb into small dice.
 
-In a large skillet over medium-high heat, add 2 TBS olive oil and the fennel pieces.
 
-Cook stirring occasionally until soft, about 8-10 minutes.
 
-Cut half a lemon into thin slices and then add it to the fennel.
 
-Add 1.5 TBS honey and ¼ cup dry white wine to the pan, stirring to combine.
 
-Let the wine heat and reduce for a minute or so before adding the beans, liquid and all.
 
-Cook until the beans are warmed through, about 5 minutes.
 
-Serve topped with a drizzle of your best extra virgin olive oil.