Judd mat Gaardebounen

Ingredients

• Smoked pork collar1 kg
• Broad beans — in the pod1 kg
• Smoked bacon — diced150 g
• Onion1
• Cream200 ml
• Flour2 tbsp
• Savory2 sprig
• Potatoes — to serve800 g
• Bay leaves2
• Salt and pepperto taste

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1. 1

   Soak the meat in cold water for four hours, changing the water twice.

   15 min

2. 2

   Cover it with fresh water, bring it up, boil ten minutes and drain.

   15 min

3. 3

   Cover it again, add the bay leaves and simmer an hour and twenty, until tender. Keep the broth.

   85 min

4. 4

   Pod the beans, scald them for a minute and slip the skin off each one.

   30 min

5. 5

   Render the bacon, fry the onion in its fat, stir in the flour and cook two minutes.

   10 min

6. 6

   Add two ladles of the broth and the cream, then the savory and the beans, and stew ten minutes.

   12 min

7. 7

   Cut the meat into thick slices and serve with the beans and boiled potatoes.

   12 min

About the dish

The meat is salted and smoked and must be soaked in cold water for several hours. Without that the dish comes out inedibly salty, and no sauce corrects it.

The first cooking water is thrown away — it takes the excess salt with it. The meat finishes in the second, and that broth is what goes into the sauce for the beans.

The beans are podded twice: out of the pod and out of the skin on each bean. The second step is slow, but the skin is tough and ruins the texture.

Worth knowing

• — Salt the sauce at the very end and only after tasting. The meat and the bacon give up plenty.
• — Savory is the obligatory herb with broad beans in Luxembourg and Germany. Without it the pairing feels incomplete, and thyme is not a good substitute.
• — Frozen beans work and come already skinned — an accepted shortcut nobody argues about.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories

740 kcal

Protein

48 g

Fat

40 g

Carbs

46 g

More from Luxembourg

• Gromperekichelcher — Potato fritters with onion and parsley, deep-fried crisp. Christmas market food.