Method

• 1.
  Place beans in a saucepan and cover with cold water. Bring to the boil and cook, stirring occasionally, for 1 hour or until just tender. Drain, reserving 1 cup (250ml) cooking liquid.
• 2.
  Heat 1/3 cup (80ml) oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the sausage and cook, breaking the meat up with a wooden spoon, for 8 minutes or until golden. Add the chilli and fennel seeds, and stir for 2 minutes or until fragrant. Add tomatoes, marjoram stalks, stock, beans and reserved cooking liquid, and bring to a simmer.

• 3.
  Cook, stirring occasionally, for 1 hour 30 minutes or until thick and reduced. Season to taste.
• 4.
  Meanwhile, combine extra marjoram leaves and remaining 2 tbs oil in a bowl.
• 5.
  Scatter beans with goat’s cheese and serve with toasted sourdough spread with marjoram mixture.