Barigoule with White Beans Recipe - AVEQIA Stockholm
A barigoule is usually a brothy dish, and usually with artichoke, but in this version we use beans and make it creamy.
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Cooking tools:
- Pressure cooker
- Kitchen scale
- Fine-mesh sieve
- Skillet
- Saucepan
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Wooden spoon
- Stove
- Oven
Ingredients
- 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
- 600 g Mushrooms
- 2 Banana shallots
- 2 Garlic cloves
- 3 Sprigs of Thyme
- 2 Bay leaves
- 500 g Water
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