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1
Place beans in large bowl; cover with water.
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2
Soak 6 hours, or overnight.
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3
Drain.
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4
Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes.
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5
Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.
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6
Heat 2 Tbs.
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7
oil in Dutch oven over medium heat.
-
8
Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown.
-
9
Stir in thyme and 1 Tbs.
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10
garlic; cook 30 seconds.
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11
Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil.
-
12
Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary.
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13
(Mixture should be a little soupy.)
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14
Add salt, and add pepper to taste; cook 5 to 10 minutes more.
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15
Let stand 30 minutes.
-
16
Heat remaining 3 Tbs.
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17
oil in skillet over medium heat.
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18
Add remaining 1 Tbs.
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19
garlic; warm 1 minute, or until garlic turns opaque.
-
20
Remove from heat; stir in breadcrumbs.
-
21
Preheat oven to 350F.
-
22
Remove bay leaves from bean mixture, and spread breadcrumbs over top.
-
23
Bake 30 minutes, or until breadcrumbs are golden brown.
