Pre-heat oven to 425 degrees. Heat oil in large skillet over medium- high heat until very hot. Add the fennel wedges in a single layer, sprinkle with a pinch of salt. Cook until fennel begins to brown and soften, turning occasionally about 10 to 12 minutes.

Add the tomatoes, oregano, garlic and crushed red pepper, sprinkle with a pinch of salt and pepper. Stir together gently. Transfer the skillet to the oven. Roast the fennel and tomatoes until soft, stirring occasionally for about 20-30 minutes. Mix in the beans and bake for 5-8 minutes longer to heat through. Serve warm or at room temperature.