À l’Ariégeoise is a French expression for side garnishes that mostly have green cabbage and pickled pork in common. Some use kidney beans as well.
Veau en Aillade à l’ariegeoise, a popular French dish, comes somewhat close to the traditional definition of including pork by using lard.
Another popular dish, though, called “Cèpes à l’ariégeoise” uses neither cabbage, pork, nor beans. It is fried mushrooms with salt, pepper, garlic and parsley.