~981 cal · 80g protein · 82g carbs · 35g fat (estimated, per serving)
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Sliced smoked pork with a creamy broad bean stew
🇱🇺 Luxembourg City
Judd mat Gaardebounen — smoked pork neck with broad beans — is the dish Luxembourgers reach for on national holidays. The collar is soaked to tame its salt, then poached until it falls apart over a stew of broad beans bound with a little cream and bacon, hearty fare for a small country with a big appetite.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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2.5 lb smoked pork collar (judd)
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4 cups broad (fava) beans, shelled
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4 oz bacon, diced
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2 tbsp + 1/2 cup flour and cream (for the sauce)
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1 onion
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1 bay leaf
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1 tsp savory
Instructions
1
Soak the smoked pork in cold water for a few hours to reduce the salt (skip for seitan).
2
Poach the pork with the onion, bay, and savory for about 90 minutes until fork-tender; keep the broth.
3
Fry the bacon (or mushrooms), stir in the flour, then whisk in some broth and the cream to make a light sauce.
4
Add the broad beans and simmer 15 minutes until tender and the sauce thickens.
5
Slice the pork and serve over the creamy beans with boiled potatoes.
Luxembourg City tradition.
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🌏 While it simmers — know your destination
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Luxembourg City. A fortress capital that feasts on smoked pork and broad beans.
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Luxembourg. A grand duchy whose national dish is smoked pork and beans.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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