Barigoule with white beans

Here we share a recipe from our 2023 winter menu. A barigoule is usually a brothy dish, and usually with artichoke, but in this version we use beans and make it creamy. Perhaps it could be called bean stew rather than barigoule, but whatever the name, it’s a fantastic dish that’s perfect for both everyday and festive occasions. Serve it with a delicious protein such as fried monkfish with Rosemary, a spicy sausage or a grilled chicken.

This recipe is calculated for 10 servings when we served the dish as one of four dishes on the winter menu. The dish is quite filling, but if you want to be a little more generous with your portions, this recipe will probably make 6-8 servings.

Barigoule on white beans, potatoes and turnip

  • 250 g White beans (dried)
  • 1 Baking potato
  • 1 Turnip
  • 2 cloves of garlic
  • 100 g Pancetta
  • 100 ml Olive oil
  • 50 g Butter
  • 100 ml Mushroom stock*
  • 20 g Chives
  1. Pressure cook the beans in water for a maximum of 15 minutes. Note that you do not have to soak the beans beforehand if you use this method.
  2. Release the steam, open the lid carefully and add salt to the water, let the beans finish cooking in the stock (you’ll have to play around with the time – the time depends on how much pressure you cook the beans under).
  3. Peel, slice and dice the potatoes, turnip and pancetta.
  4. Finely chop the garlic.
  5. Fry the pancetta and garlic in olive oil in a pan, add the turnip and potatoes and fry thoroughly.
  6. Add the beans and mushroom stock. Cook together and season your barigoule with butter, salt and vinegar.

If you don’t have a pressure cooker, you can still do it. Soak the beans in cold water for at least 12 hours. Cook the beans in unsalted water until they are soft . It usually takes about 1 hour, but can vary quite a bit depending on the size of the beans and how long they have been dried.

* Mushroom broth

  • 600 g Mushrooms
  • 2 Banana shallots
  • 2 Garlic cloves
  • 3 Sprigs of Thyme
  • 2 Bay leaves
  • 500 g Water
  1. Cut the mushrooms and onions into rough pieces, sweat them down on a low heat in a pressure cooker.
  2. Add a few pinches of salt and pour in the water.
  3. Put the lid on the pressure cooker and cook for 45 minutes.
  4. Gently release the steam and pressure and strain the broth. Reduce for a denser flavor if necessary. Season to taste with salt and possibly a little champagne vinegar. *If you do not have access to a pressure cooker, let the broth cook on medium heat under a lid for about 2 hours. Keep in mind that more water may be needed in the meantime as some of it may steam away during long cooking.