Put the beans in a large stockpot and cover with 2 inches of water. Cut the carrots and 1 rib of celery in half and add that to the pot. Add ½ an onion to the pot, along with the 2 bay leaves and bring the liquid to a rolling boil. Continue to boil vigorously for 15 minutes. Then turn the heat down to a low simmer and cook for 1 hour. Check the beans for doneness and season with salt to taste. Leave the beans in their cooking liquid.

Pre-heat a sauté pan over medium-high heat. Dice the remaining half an onion. Add the olive oil and butter to the pan and sauté the onion, garlic, fennel and potatoes until the onion starts to soften – about 5 to 8 minutes.

Add the vermouth and deglaze the pan, scraping any brown bits off the bottom. Add the ham, chicken stock and beans to the sauté pan and simmer for 20 to 30 minutes, adding up to 1 cup of the bean liquor in order to keep the beans almost submerged.

When the potatoes and beans are tender, season to taste with salt and pepper and stir in the fresh dill. Serve in bowls with a side salad or a piece of crusty bread.