Soak 1 lb kidney beans for 12 hours. Cook for 1 hour in the soaking liquid with the addition of 2 whole carrots and onions, 8 oz bacon trimmings and a bouquet garni.

When cooked, remove and discard the bouquet garni, vegetables and bacon trimmings, then add 4 tbsp vinegar and 2 oz brown sugar, boil and thicken the cooking liquid with 1 oz diluted arrowroot.