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To prep the fennel, remove each bulb's tough outermost layer. Trim each bulb's
In a large skillet over medium-high heat, add the olive oil. When the oil starts to ripple and move away from the center of the pan, add the fennel. Scatter the wedges across the surface of the pan rather than gathering them into a clump, and let them sit without stirring until the sides touching the pan caramelize and brown a bit, roughly 2 minutes or so. Stir, and cook for another 2 minutes or so, until the fennel has cooked through.
Add the honey, lemon, salt, and wine to the pan, stirring to combine. Let the wine simmer and reduce for a minute or so before adding the beans and water. Cook until the beans are warmed through, about 5 minutes.
These beans are good served at just about any temperature - hot, warm, or room temperature. Serve topped with a big handful of chopped dill and a drizzle of your best olive oil.