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1
In a large soup pot, cover the cranberry beans with 3 quarts of cold water.
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2
Add 1 tablespoon of kosher salt, the bundle of thyme sprigs and the bay leaves.
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3
Bring to a simmer and cook over moderate heat until the beans are tender, about 40 minutes.
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4
Drain the beans and discard the thyme sprigs and bay leaves.
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5
Meanwhile, in a large bowl, pour 4 cups of boiling water over the dried porcini and let stand until the mushrooms are soft, about 15 minutes.
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6
Remove the mushrooms and squeeze them dry over the bowl; reserve the soaking liquid.
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7
Coarsely chop the mushrooms.
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8
Preheat the oven to 375.
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9
Position a rack in the top third of the oven.
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10
Slowly pour the mushroom soaking liquid into a large saucepan, discarding the last bit of gritty liquid.
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11
Add the porcini, leeks, butter and 2 teaspoons of salt.
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12
Bring to a simmer and cook over moderate heat until the leeks are very tender and the liquid has thickened slightly, about 35 minutes.
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13
Remove from the heat.
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14
Stir in the creme fraiche, 2 teaspoons of the chopped thyme, 2 teaspoons of the chopped marjoram and the reserved beans.
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15
Season with salt and pepper.
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16
Transfer the bean mixture to a 9-by-13-inch baking dish.
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17
In a small bowl, toss the panko with the olive oil and the remaining 1 teaspoon each of chopped thyme and marjoram; season with salt and pepper.
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18
Sprinkle the panko over the beans.
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19
Bake for about 40 minutes, until the beans are bubbling and the panko is browned.
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20
Remove the cassoulet from the oven and let stand for 5 minutes.
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21
Spoon into warm bowls and serve.
