Pork with red beans and carrots – Glandoulat

Ingredients for 4 servings:

• 200 g beans, red, dried
• 200 ml red wine
• 1 pig’s foot, blanched, if desired
• 1 large onion(s)
• 4 carnations
• 1 cinnamon stick(s)
• 2 tbsp goose fat or pork fat
• 1 onion(s), finely chopped
• 1 carrot(s), chopped
• 500 g pork neck or shoulder
• 120 g bacon, fattier
• 4 garlic cloves
• 4 sprigs of parsley
• 1 bay leaf
• ½ tsp thyme, dried
• 250 g carrot(s)
• 2 tbsp butter
• 1 pinch(s) of sugar
• salt and pepper
• 2 tbsp Armagnac
• olive oil
• Red wine vinegar
• 1 tsp parsley, chopped
• ½ tsp garlic, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 5 hours; Total time approx. 14 hours

famous stew from southwest France

Soak the dried beans in plenty of water overnight. The next day, drain the beans and bring to a boil with the red wine. Add enough water to cover the beans by about three centimeters. Once the liquid is boiling, add the cinnamon stick, the halved onion studded with cloves, and the blanched pork trotter. Meanwhile, sauté the chopped onion and carrot in the lard. Cut the pork neck into five to six large pieces and add to the pan. Brown on all sides, then add to the beans. Dice the fatty bacon and puree it with the bay leaf, garlic, thyme, and parsley using a hand blender. Add the fat mixture. Cover and simmer the bean goulash for about two hours, until the beans begin to soften. The added red wine will increase the cooking time, but the beans will become more aromatic. Then remove the lid and let it simmer for at least another hour. There should be very little liquid left, with a thick consistency. Remove the pig’s foot, let it cool, dice the meat, and return it to the pot. Remove the cinnamon stick and the skewered onion halves. At this point, you can safely interrupt the cooking and it only needs half an hour to finish. Finally, peel the carrots and cut them into 2 cm thick slices. Simmer them with a tablespoon of butter over low heat for five minutes. Remove the lid, sprinkle with the sugar, add the second tablespoon of butter, and let the carrot slices caramelize slightly over high heat. Mix the carrots into the stew and cook uncovered in an oven preheated to 180°C for half an hour. Just before serving, stir in the Armagnac. Season with salt and pepper. Serve in deep bowls, drizzle each with a little olive oil and red wine vinegar, and sprinkle with chopped garlic and parsley.