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Ingredients

• 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

Description

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 H

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