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Preheat oven to 375° F.
Combine beans in pot with salt, kombu, Brown Stock, and sachet. Cover and cook at until beans are soft (approximately 45 minutes ).
Toss carrots and parsnips in bowl with 3 tablespoons olive oil, transfer to parchment-lined sheet tray, and until browned (about 20 to 25 minutes ). Sprinkle with salt and set aside.
In 10-inch sauté pan, caramelize onions with 2 tablespoons of oil. When softened and browned, add garlic and cook few minutes more. Add tomatoes and remaining oil. Sauté until tomatoes are soft. Set aside.
When beans are tender, add tomatoes and onions to pot. 5 minutes more. Strain bean mixture, reserving bean liquid. Reduce liquid over heat until nappé consistency is achieved (should lightly coat back of spoon). Add reduction back into bean/tomato mixture and season with salt and pepper.
In small bowl, combine parsley, thyme, and marjoram with breadcrumbs and olive oil.
In 2-quart casserole dish, layer alternately beans and vegetables. Top with breadcrumb mixture. uncovered for 20 to 30 minutes until browned.
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