12408 Red Beans with Pork and Carrots Serves 4 to 5 Wed Aug 06 01:06:20 -0700 2008 Wed Feb 04 07:16:02 -0800 2009 Licensed http://www.chow.com/recipes/12408 Wed, 04 Feb 2009 15:16:02 GMT Red beans have a ric h 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 (pages 365–366).

Begin 1 day in advance.

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  • A day in advance, place the beans in a colander and rinse well under cold running water. Drain the beans and place in a large bowl. Add water to cover by at least 2 inches and let soak overnight.
  • Early the following day, rinse and drain the beans. Place them in a 5-quart flameproof earthenware or enameled cast-iron casserole with the wine and enough water to cover by 1 inch. Slowly bring to a boil.
  • When the beans reach the boil, skim thoroughly; add the onion stuck with cloves and the cinnamon stick. Reduce the heat and simmer while preparing the vegetables and pork in Steps 5 and 6.
  • In a large skillet, brown the chopped carrots and onions in the fat over moderately high heat, 5 to 7 minutes. Add the pieces of pork and sauté, turning, until browned on all sides, 7 to 10 minutes. Add the contents of the skillet to the beans.
  • In a food processor, combine the pancetta with 4 cloves of the garlic, the parsley sprigs, bay leaf, and thyme. Grind to a puree. Add to the casserole.
  • Cook the beans, covered, over very low heat or in a preheated 275°F oven for 2½ hours. After 2½ hours, uncover the beans and cook until the liquid is thick, about 1½ hours.
  • Meanwhile, in a heavy medium saucepan, cook the sliced carrots with 1 tablespoon of the butter, covered, over moderately low heat for 5 minutes. Uncover, add the remaining 1 tablespoon butter, and swirl over moderately high heat for 1 to 2 minutes, or until the carrots take on a little color. Sprinkle with a pinch of sugar. Mix the carrots into the beans in the casserole. Season with salt and pepper. (The recipe can be prepared to this point at least 4 hours in advance.)
  • About 1 hour before serving, preheat the oven to 350°F. Bake the beans uncovered until the tops glaze slightly, 20 to 25 minutes. Gently stir from bottom to top to keep the surface moist. Bake until a light crust forms on the surface, about 30 minutes.
  • Sprinkle the Armagnac on top and let stand until ready to serve. Serve hot, with a light sprinkling of the walnut oil and vinegar and a dusting of the chopped parsley and garlic.
  • To avoid drying out and breaking the beans, be sure that they are always covered with the cooking liquid or enrobed in the sauce. If necessary, add boiling water. Cooking beans in wine keeps them from turning mushy. They need longer cooking but are able to absorb more flavor.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 cups small red beans or red kidney beans

    ]]>     1 cup full-bodied red wine, such as Côtesdu-Rhône

    ]]>     1 large onion, halved and stuck with 2 cloves, plus 1 medium onion, finely chopped

    ]]>     1 cinnamon stick

    ]]>     1 large carrot, chopped, plus ½ pound carrots, sliced into ½-inch-thick rounds

    ]]>     2 tablespoons rendered goose, duck, or pork fat

    ]]>     1 pound boneless pork butt or shoulder, cut into 4 or 5 pieces

    ]]>     ¼ pound pancetta

    ]]>     5 peeled garlic cloves: 4 left whole and 1 finely chopped

    ]]>     4 sprigs of parsley plus 1 tablespoon chopped flat-leaf parsley

    ]]>     1 imported bay leaf

    ]]>     ¼ teaspoon thyme leaves

    ]]>     2 tablespoons butter

    ]]>     Pinch of sugar

    ]]>     Salt and freshly ground pepper

    ]]>     1½ tablespoons Armagnac or brandy

    ]]>     1 tablespoon walnut or olive oil

    ]]>     1½ teaspoons red wine vinegar

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