Red Beans with Pork and Carrots


Preparation info
  • Serves

    4 to 5

    • Difficulty


Appears in

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.