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To my knowledge, coco beans are not available in the United States — at least not by that name. I have seen dried beans being sold as “small white beans” or “white navy beans” that appear similar, although in some cases not quite as round in shape. The coco beans I used for this recipe are about 1/4" long and swell substantially during cooking. If old mimolette (an orange-colored French cheese similar to Dutch Edam) is not available, subsititute a well-aged Parmigiano-Reggiano. Use a vegetable peeler to make the shavings thin.
3 medium (about 2" diameter) fresh shiitake mushrooms, stems removed, very thinly sliced
10 to 12 small arugula leaves
1 tablespoon minced shallots
2 teaspoons red vine vinegar
2 teaspoons olive oil
salt and freshly ground pepper
100 g white coco beans
8 g mimolette shavings
400 ml veal stock
Recipe preparation steps
1
Place beans in a small sauce pan with mushrooms, shallots, and stock. Bring to a boil. Cover and simmer for 1 h 30 mins to 2 hours until the beans are tender. Remove the contents from the sauce pan and cool to room temperature.
2
Combine cooled beans with vinegar and oil. Adjust seasonings. Combine with arugula and divide among serving dishes. Sprinkle mimolette shavings on top.
Prep time 
