Red Beans with Pork and Carrots from The Cooking of South West France by Paula Wolfert

Ingredients

• 1½ teaspoons red wine vinegar
• 1 tablespoon walnut or olive oil
• 1½ tablespoons Armagnac or brandy
• 2 cups small red beans or red kidney beans
• 1 large onion, halved and stuck with 2 cloves, plus 1 medium onion, finely chopped
• 1 cup full-bodied red wine, such as Côtesdu-Rhône
• 1 large carrot, chopped, plus ½ pound carrots, sliced into ½-inch-thick rounds
• 1 cinnamon stick
• 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
• freshly ground pepper