Bean and Leek Cassoulet
Ingredients
- 2 1/4 pounds fresh cranberry beans, shelled (3 cups)
- Kosher salt
- 12 thyme sprigs, tied together with butcher's string, plus 1 tablespoon chopped thyme
- 2 bay leaves
- 1/2 ounce dried porcini mushrooms
- 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
- 2 tablespoons unsalted butter
- 1/2 cup crème fraîche
- 1 tablespoon chopped marjoram
- Freshly ground pepper
- 1 cup panko (Japanese bread crumbs)
- 2 tablespoons extra-virgin olive oil
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