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Name: Judd mat Gaardebounen
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Luxembourg
Ingredients: 800 g Smoked pork neck (Judd); 500 g Dried broad beans; 1 large Onion, chopped; 2 medium Carrots, sliced; 2 Celery stalks, sliced; 2 Garlic cloves, minced; 1 Bay leaf; 1 tsp Whole black peppercorns; to taste Salt; 2 L Water; 2 tbsp Mustard (optional)

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Luxembourg2 h 30 minServes 4이전에 요리됨

Judd mat Gaardebounen

재료11

Smoked pork neck (Judd)800 g
Dried broad beans500 g
Onion, chopped1 large
Carrots, sliced2 medium
Celery stalks, sliced2
Garlic cloves, minced2
Bay leaf1
Whole black peppercorns1 tsp
Saltto taste
Water2 L
Mustard (optional)2 tbsp

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Soak the dried broad beans in cold water overnight, then drain.
Place the smoked pork neck in a large pot, add the soaked beans, cover with fresh water, bring to a boil, then reduce to a gentle simmer.
Add the chopped onion, sliced carrots, celery, minced garlic, bay leaf, peppercorns, and salt; simmer for about 2 hours until the meat is tender and the beans are soft.
Remove the pork, slice it, return the slices to the pot, stir in mustard if using, and adjust seasoning as needed.
Serve the sliced pork hot with the beans and broth.