Glandoulat: Red Beans and Pork with Carrots from the Southwest of France

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Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France.¬† It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I made a good Cassoulet now that I think about it. I should change that.)

beans-water

Like almost any bean dish, first we soak the red beans in plenty of water overnight. Next day I put the beans in a clay pot with an onion stuck with a couple cloves and a cinnamon stick. I do love cooking these dishes in clay pot and let them take their sweet time and simmer slowly. To flavor the dish we reach out to Pancetta, garlic, parsley, thyme and bay. I pureed all that in a food processor to a smooth paste. This stuff just smells great.

pancetta-aromatics-paste

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In a separate pan, I seared pork shoulder chunks in fat. What fat? I’m sure one would wonder. Well, this is southwestern French cooking so traditionally we are using duck or goose fat. As it happens I have duck fat in my freezer….and pork fat…and bacon fat…and chicken fat. Nice fat collection that I use for different dishes. I usually save any fat from the surface of stock and add it to the appropriate jar. This is delicious stuff that lasts forever in the freezer and makes good dishes great.

fats

seared pork

When the pork, seared in a mixture of duck and pork fat, was well colored I added chopped onions and carrots and sauteed that until they barely got some color on them. The entire contents of the pan then gets added to the beans in the clay pot plus the pancetta/garlic paste. Now we let the whole thing gently simmer and bubble away until the beans are very tender. The aroma as this happens is one of those most memorable comforting smells ever.

garlic

This is a beans, pork and carrots dish. So now on to the carrots. Easy task this one. I peeled some nice organic carrots and sliced them crosswise. I then sauteed them in butter with a pinch of sugar until barely done. On another note these are some cool carrot pictures.

carrots

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carrots-butter

I do love a good baguette with these types of French bean dishes. I have upped my game a bit since I last posted about a bean/baguette meal. Using my sourdough starter and a recipe based on the one from the Tartine book I made some delightful baguettes. They were definitely one of the best I’ve made so far. Deeply browned, crispy crackly and with a tender flavorful crumb and perfect for sopping up the awesome juices.

glandoulat

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To bring it all together I scraped any solidified fat from the beans and brought them to a gentle simmer again. Then I added the glazed carrots to the clay pot of beans and put them in the oven, uncovered. This melds the flavors together and starts developing a “crust” on the surface. I stirred the crust in and returned them back to the oven. I did this a few times until service time. The last flourish is to sprinkle the dish with a mixture of minced garlic and parsley, a couple of tablespoons of cognac and some sherry vinegar.

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