Prep: 1. Remove each fennel's outer layer. Trim bulb's base, and slice along length into 1/2-inch thick wedges. 2. Slice/chop: lemon and dill. 3. Rinse white beans. Make: 1. In a skillet over medium-high heat, add olive oil. 2. Scatter fennel wedges across the surface of pan. Cook until the sides touching pan caramelize and brown a bit, roughly 2 min. 3. Stir and cook for another 2 min., until fennel has cooked through. 4. Add honey, lemon, and salt to pan; stir. 5. Add beans and 1/2 cup water. Cook until the beans are warmed through, about 5 min. 6. Serve topped with chopped dill and a drizzle of olive oil.