Soak the beans in water for 24 hours, discard the soaking water, fill up with fresh water and cook until soft.
Heat the oil in a saucepan and sauté the chopped garlic cloves and the finely chopped onion.
Add the fennel seeds, pepper, chilli pepper and a pinch of cane sugar. Then add the tomato paste and fry as well. Now add the paprika powder, the bay leaf, the orange zest and 250 ml hot water and deglaze everything.
Now stir in the peeled tomatoes and the finely chopped rosemary needles and thyme leaves.
Let everything simmer on a low flame. Add the port, the fennel cut into small pieces and the pre-cooked beans.
Keep the fennel greens separately.
Now pour in the rose wine and season with sea salt. Finally add the pepper pieces and simmer for another 10 minutes.
Turn off the stove and mix in the finely chopped oregano leaves and the finely chopped fennel greens. Let something go.