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Bean-And-Leek Cassoulet
  • 2 ¼ 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
  • ½ ounce dried porcini mushrooms
  • 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise ½ inch thick
  • 2 tablespoons unsalted butter
  • ½ 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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