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1
In a large enameled cast-iron casserole, combine the beans with the carrot, celery, whole onion and bacon.
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2
Wrap the cloves, thyme and peppercorns in a large square of cheesecloth, tie with kitchen string and add to the casserole along with the water.
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3
Bring to a boil, then cover partially and simmer over moderate heat until the beans are tender, about 1 hour.
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4
Add the sausages during the last 10 minutes of cooking.
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5
Drain the beans in a colander set over a bowl; reserve 3 cups of the cooking liquid.
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6
Discard the carrot, celery, onion and the cheesecloth bundle.
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7
Transfer the bacon to a cutting board and cut into 1/2-inch pieces.
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8
Slice the sausages diagonally 3/4 inch thick.
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9
Add the bacon and sausages to the beans.
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10
Preheat the oven to 400.
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11
Wipe out the casserole and melt 3 tablespoons of the butter in it.
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12
Add the chopped onion, garlic and bay leaves, cover and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, about 6 minutes.
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13
Add the rice and stir to coat with the butter.
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14
Add the reserved 3 cups of cooking liquid and bring to a boil.
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15
Cover and cook over moderately low heat until the rice is just tender, about 15 minutes; the rice should be a little soupy.
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16
Stir in the heavy cream and the beans and season with salt and white pepper.
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17
Discard the bay leaves.
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18
Butter a shallow 3-quart baking dish.
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19
Spoon the rice and beans into the dish and smooth the top.
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20
In a small bowl, toss the panko with the 4 tablespoons of melted butter so the crumbs are evenly moistened.
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21
Sprinkle the panko over the rice and beans.
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22
Bake for about 15 minutes, or until heated through.
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23
Preheat the broiler.
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24
Broil the dish for about 2 minutes, shifting the dish once or twice, until the crumbs are evenly golden and crisp.
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25
Serve right away.
