Tepary Bean And Fennel Ragout

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1/2 pound (1 1/4 cups) tepary, Anasazi, or Rio Zape beans*, sorted carefully for debris and rinsed

1 fennel bulb, trimmed, feathery tops reserved

2 tablespoons olive oil, divided

1 large carrot, diced

1 medium onion, chopped

1 1/2 teaspoons kosher salt

2 1/2 teaspoons chopped fresh thyme leaves, divided

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