• 500 grams (1 lb) smoked pork collar or shoulder
  • 500 grams (1 lb) dried broad beans (or substitute with canned or frozen broad beans)
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh parsley
  • 1 teaspoon ground black pepper
  • Salt to taste
  • Water for cooking
  • Butter for serving


  1. If using dried broad beans, soak them overnight in water. Drain and rinse them before cooking. If using canned or frozen broad beans, skip this step.
  2. Place the smoked pork collar in a large pot and add enough water to cover it. Bring the water to a boil over medium heat.
  3. Once boiling, reduce the heat to a simmer. Add the chopped onions, minced garlic, bay leaves, thyme, parsley, ground black pepper, and salt to the pot.
  4. Cover the pot and let the pork collar simmer gently for about 1.5 to 2 hours until it becomes tender.
  5. While the pork collar is simmering, cook the broad beans. If using dried broad beans, place them in a separate pot, cover them with water, and simmer for about 1 to 1.5 hours until they are cooked through. If using canned or frozen broad beans, follow the instructions on the package for cooking.
  6. Once the pork collar is tender, remove it from the pot and let it rest for a few minutes. Slice the pork collar into thin slices.
  7. Strain the cooking liquid, reserving the broth. Discard the herbs and onions.
  8. In a serving dish, arrange the sliced pork collar and cooked broad beans together.
  9. Pour some of the reserved cooking broth over the pork and beans to moisten them. The broth can be served on the side as well.
  10. Serve the Judd mat Gaardebounen with boiled potatoes and a dollop of butter on top.
  11. Enjoy this traditional Luxembourgish dish with its rich flavors and hearty combination of smoked pork collar and broad beans.

Note: You can also add a side of sauerkraut or a green salad to accompany the Judd mat Gaardebounen if desired.

Bon appétit!



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