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1
Remove fat, kidneys, and liver from rabbit if necessary.
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2
Pat rabbit dry and season with salt and pepper.
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3
Heat oil and 1/2 tablespoon butter in a wide 6-quart heavy pot over moderately high heat until foam subsides, then brown rabbit in 2 batches, 2 to 3 minutes per side.
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4
Transfer as browned to a plate.
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5
Add wine to pot and boil 30 seconds.
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6
Add broth and deglaze pot by boiling, scraping up brown bits.
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7
Mince and mash garlic with thyme and salt and stir into broth with bay leaf and rabbit.
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8
Simmer, covered, 40 minutes.
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9
While rabbit is simmering, quarter onions lengthwise, leaving enough of core intact to keep layers together.
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10
Soak leeks in a large bowl of water 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl.
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11
Lift leeks out of water.
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12
Scatter onions, leeks, carrots, and potatoes over and around rabbit and continue to simmer, covered, until rabbit and vegetables are tender, 40 to 50 minutes.
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13
When rabbit is almost done, cook beans in a large pot of boiling salted water until just tender, 3 to 5 minutes, and drain in a colander.
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14
Stir beans into ragout, then transfer rabbit and vegetables with a slotted spoon to a deep platter and keep warm.
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15
Boil cooking liquid until reduced to about 3/4 cup and whisk in remaining 1/2 tablespoon butter.
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16
Pour some of sauce over rabbit and vegetables and serve the rest on the side.
