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Embark on a culinary journey to Luxembourg with our Judd mat Gaardebounen recipe. This traditional Luxembourgish dish, featuring smoked pork neck and broad beans, captures the essence of the country's rich culinary heritage.
2 lbs smoked pork neck (lb: 0.9, kg: 0.4)
2 cups dried broad beans, soaked overnight (lb: 0.9, kg: 0.4)
2 onions, finely chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon vegetable oil
Salt and pepper to taste Fresh parsley for garnish
In a large pot, heat vegetable oil and sauté finely chopped onions and minced garlic until golden. Add smoked pork neck to the pot and brown on all sides. Drain soaked broad beans and add them to the pot along with bay leaves. Pour enough water to cover the ingredients and bring to a simmer. Reduce heat and let it simmer for 1.5 to 2 hours until the pork and beans are tender. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Serve Judd mat Gaardebounen hot, allowing the smoky aroma and rich flavors to shine. Accompany it with crusty bread for an authentic Luxembourgish dining experience.
Let the hearty goodness of Judd mat Gaardebounen transport you to the charming landscapes of Luxembourg a dish that embodies the heart and soul of Luxembourgish cuisine.