Ingredients with Measurements:
- 1 pound smoked pork collar (Judd)
- 1 pound dried white beans (Gaardebounen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the dried white beans and soak them overnight in water.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic and sauté until softened.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Remove the mushroom mixture from the pot and set aside.
6. Add the smoked pork collar to the pot and brown on all sides.
7. Add the soaked white beans, bay leaves, dried thyme, smoked paprika, and chicken broth to the pot.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer for 1 1/2 to 2 hours, or until the beans are tender and the pork is cooked through.
10. Remove the pork collar from the pot and shred it with a fork.
11. Return the shredded pork and mushroom mixture to the pot and stir to combine.
12. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes (plus overnight soaking for the beans)
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 440
- Fat: 14g
- Carbohydrates: 43g
- Protein: 36g
- Fiber: 12g
Substitutions for ingredients:
- Smoked pork collar can be substituted with smoked ham hock or bacon.
- Dried white beans can be substituted with canned white beans.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use different types of mushrooms, such as shiitake or oyster, for a different flavor profile.
- Add a splash of white wine to the pot for extra depth of flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the pork collar before simmering it with the beans will add extra flavor to the dish.
- Stir the pot occasionally while simmering to prevent the beans from sticking to the bottom.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the beans are still hard after simmering for 2 hours, continue to simmer until they are tender.
Food safety advice:
- Make sure the pork collar is cooked through before shredding and returning it to the pot.
Food history:
- Judd Mat Gaardebounen is a traditional Luxembourgish dish made with smoked pork collar and white beans.
Flavor profiles:
- Smoky, savory, earthy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Luxembourg