Bean-And-Leek Cassoulet

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2 1/4 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

1/2 ounce dried porcini mushrooms

3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise 1/2 inch thick

2 tablespoons unsalted butter

1/2 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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