Cassoulet Gratin a la Monks – Rancho Gordo

Ingredients

• 1 pound uncooked Rancho Gordo Cassoulet Beans, sorted and rinsed
• 3 quarts water
• 1 large yellow onion, peeled and cut in half through the base
• 2 Turkish bay leaves (the rounded kind)
• 1 Parmesan rind, approximately 1/4 pound (wrapped and tied in cheese cloth if you want to make the clean-up easier)
• 1 teaspoon smoked paprika, such as Rancho Gordo Castillo Spanish Pimentón
• 1 head of garlic, outside skin peeled off and top third cut off so cloves are exposed
• Salt and pepper
• 6 ounces (12 tablespoons) butter
• 28-oz can whole peeled tomatoes or 3 pounds very ripe heirloom tomatoes
• 1 cup heavy cream
• 7 to 8 ounces Panko bread crumbs
• 1/2 cup dried shallots or dried onions