THIS UNUSUAL combination of meatstuffed grape leaves simmered with dried beans comes from the Sephardic cooks of the island of Rhodes. In a lovely book, Generations of Mediterranean Sephardic Cooking, Toddy Franco Horowitz has recorded recipes from her grandmother, mother and aunts, who prepared the foods “by feel,” since they had no written recipes. I’ve adapted Horowitz’s recipe, seasoning the beans with fennel instead of cooking them with tomato as she do