2 cups small red beans

2 cloves garlic chopped

1 1/2 cups WA syrah

1 bay leaf

1 small onion stuck with 2 cloves

Salt and pepper

1 cinnamon stick

2 Tbs butter

1 large onion finely chopped

Pinch of sugar

2 carrots chopped

2 Tbs chopped parsley

6 carrots sliced

3 Tbs Armagnac

1/4 lb bacon diced

2 Tbs walnut oil

1 1/2 lb boneless pork butt in large pieces

1 Tbs red wine vinegar

A day in advance, rinse the beans, place them in a deep bowl, cover with water by at least 2 inches, and soak overnight.

The following day, drain the beans, place in a large sauce pan, add the wine and enough water to cover them by 1 inch. Bring slowly to a boil.

When they boil, skim thoroughly, and add the onion stuck with cloves and the cinnamon stick. Reduce the heat to a simmer and cook for 45 minutes.

Meanwhile, in a large skillet, cook the bacon until slightly crisp. With a slotted spoon, put the bacon into the beans. Brown the pork pieces in the bacon fat on both sides. Place the meat in a large oven proof casserole with a lid. Add the chopped onion, garlic, and chopped carrot to the skillet. Brown them, and add them to the beans.

Remove the clove stuck onion and cinnamon stick, and pour the beans and their liquid over the meat in the casserole. Season with salt and pepper and the bay leaf.

Cook the beans, covered, in a 275 degree oven for 2 1/2 hours.

Uncover, and cook until the liquid is thick, about 1 1/2 hours.

Meanwhile, cook the sliced carrots in the butter in a covered saucepan over medium heat for 10 minutes. Add the chopped parsley and sugar. Remove from the heat, and add to the beans about 1 hour after they are uncovered.

The recipe may be prepared in advance to this point to allow the flavors to merge.

To finish, reheat in a 350 degree oven for about 25 minutes. Mix the brandy, oil, and vinegar and drizzle over the top before serving.