Preheat oven to 425°F.

Chop enough fennel fronds to measure 1/2 cup.

Trim fennel bulbs and cut in half vertically.

Cut each bulb half into 1/2-inch-wide wedges.

Heat olive oil in a large ovenproof skillet over medium-high heat for about 3 minutes until very hot.

Add fennel wedges in a single layer.

Sprinkle with 1 teaspoon coarse salt.

Cook until fennel begins to brown and soften, turning occasionally, for 10 to 12 minutes.

Add tomatoes, oregano, garlic, and crushed red pepper.

Sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.

Fold together gently.

Transfer skillet to the preheated oven.

Bake fennel and tomatoes until soft, stirring occasionally, for about 30 minutes.

Mix in beans and 6 tablespoons chopped fennel fronds.

Bake for 5 minutes longer to heat through.

Transfer mixture to a large shallow bowl.

Sprinkle with remaining chopped fronds.

Serve warm or at room temperature.