To prep fennel, remove fronds and tough outermost layer. Trim the base and slice lengthwise into wedges. Heat olive oil in a large skillet over medium heat. Add fennel wedges and sear until brown on all sides, about 5-6 minutes. Sprinkle with salt, pepper and thyme. When fennel is just about ready, add canned beans and black olives and cook for 2-3 minutes more. Stir in chopped dill, sprinkle with lemon and serve!