Salt Cod With Flageolets

• 2 pounds salt cod
• 1 pound dried green flageolets
• Bouquet garni
• 1 small onion, stuck with cloves
• 4 cloves garlic
• Freshly ground pepper to taste
• 2 tablespoons peanut oil
• 1 cup heavy cream
• 2 tablespoons chopped chervil or parsley

1. Cut the salt cod into quarters and soak for 24 to 48 hours in several changes of water.
2. Soak the flageolets in water to cover for 24 hours.
3. Simmer the beans in water to cover for 30 to 45 minutes, with the bouquet garni, onion and one clove garlic, crushed.
4. Preheat oven to 200 degrees.
5. Pat the cod dry with paper towels and season with pepper.
6. Lightly brown the fish on both sides in the peanut oil.
7. Place in a buttered ovenproof dish, sprinkle with remaining three cloves of garlic, peeled and chopped fine, and the cooked, drained flageolets.
8. Pour on the heavy cream and bake for 20 minutes.
9. Sprinkle with chopped chervil just before serving.

salt, green flageolets, bouquet garni, onion, garlic, freshly ground pepper, peanut oil, heavy cream, chervil

Taken from cooking.nytimes.com/recipes/11159 (may not work)