Name: Red Beans with Pork and Carrots (Glandoulat)
Yield: Serves 4 to 5
Cuisine: France
Ingredients: 1 tablespoon walnut or olive oil; 2 cups small red beans or red kidney beans; 1½ tablespoons Armagnac or brandy; 1 imported bay leaf; 1 cup full-bodied red wine, such as Côtesdu-Rhône; 2 tablespoons rendered goose, duck, or pork fat; 1 large onion, halved and stuck with 2 cloves, plus 1 medium onion, finely chopped; 4 sprigs of parsley plus 1 tablespoon chopped flat-leaf parsley; 1½ teaspoons red wine vinegar; 1 pound boneless pork butt or shoulder, cut into 4 or 5 pieces; 1 cinnamon stick; Salt and freshly ground pepper; 1 large carrot, chopped, plus ½ pound carrots, sliced into ½-inch-thick rounds; ¼ pound pancetta; ¼ teaspoon thyme leaves; 2 tablespoons butter; 5 peeled garlic cloves: 4 left whole and 1 finely chopped; Pinch of sugar

Preparation info

Serves
4 to 5

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Red beans have a rich and smooth taste, especially if they are cooked very slowly. This is an old country dish from the Rouergue. The word glandoulat refers to the area around the neck and throat, where the pork is half fatty and half meaty. Serve this hearty dish with a simple salad and a country dessert, such as the Batter Cake With Fresh Pears From the Corrèze.

Begin 1 day in advance.