Vegetarian Cassoulet

Halve the leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Preheat the oven to 350°F, with the rack in the middle.