Braised Fennel and Beans with Pine Nuts

Ingredients

• 200g (1 heaping cup) Old Indian Woman beans
• Olive oil, to taste
• 2 large fennel bulbs, tough stems removed and fronds reserved
• Salt to taste
• 1/2 teaspoon fennel seeds, ground in a mortar and pestle or spice mill
• 1 teaspoon coriander seeds, ground in a mortar and pestle or spice mill
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 4 cups vegetable or chicken stock
• 2 tablespoons pine nuts, roasted
• Plain yogurt for serving
• Crusty bread