The idea for this dish came from cassoulet, the classic dish of beans, duck or goose confit and other meats from southwest France. It can be made with salt cod instead of fresh, but that must be soaked for several hours before being cooked.
Put the beans in a large pan with the bouquet garni, 1 onion stuck with the clove, and 2cloves of garlic. Add 2 litres of cold water, bring to the boil, skimming the surface as necessary. Cover and simmer for about 1–1½ hours until the be