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Judd mat Gaardebounen

Name: Judd mat Gaardebounen
Total time: 150 min
Yield: Serves 4
Cuisine: Luxembourg
Ingredients: 600g (in one piece) Bacon; 400g (shelled) Fava Beans; 1 Carrot; 1/2 Celery; 1 Onion; 1 Bay leaf; 20g Butter; 1 tbsp All-purpose flour; 100ml Heavy Cream; A pinch Salt; A pinch Black Pepper; 4 Potato; 2L Water

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Boiled smoked pork collar with creamy broad beans — Luxembourg's national dish.

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📖 The Story Behind This Dish

Judd mat Gaardebounen is considered Luxembourg's national dish: smoked pork collar (judd) is boiled with vegetables, sliced, and served with broad beans cooked in a cream sauce with bacon and onion. It's classically paired with boiled potatoes and local beer, and in summer bean season it's served at festivals across the country.

🌆 Where it's eaten: At a summer village festival in Luxembourg, sliced smoked pork and creamed broad beans are ladled from big pots and carried to tables with beer.

🥕 Ingredients (serves 4)

Bacon 600g (in one piece)
Fava Beans 400g (shelled)
Carrot 1
Celery 1/2
Onion 1
Bay leaf 1
Butter 20g
All-purpose flour 1 tbsp
Heavy Cream 100ml
Salt A pinch
Black Pepper A pinch
Potato 4
Water 2L

👩‍🍳 Instructions

Soak the bacon block in water overnight to remove the salt.
Put the meat, carrot, celery, half an onion, bay leaf, and water in a pot and simmer on low for 2 hours.
Boil the broad beans and remove the skins.
Sauté chopped onion in butter, sprinkle with flour, thin with 200ml of the cooking liquid and cream, and simmer the beans in it.
Slice the meat thickly and serve with the bean sauce and boiled potatoes.

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