Ingredients with Measurements:
- 1 lb. smoked pork shoulder (judd mat gaardebounen), cut into chunks
- 1 lb. sausage, sliced
- 2 bell peppers, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups dried white beans, soaked overnight
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
2. Add the judd mat gaardebounen to the pot and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Add the onions and bell peppers to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Add the soaked white beans, chicken broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the sausage and judd mat gaardebounen back to the pot and continue to simmer for another 30 minutes, or until the beans are tender.
6. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 900mg
Total carbohydrates: 35g
Dietary fiber: 10g
Sugar: 5g
Protein: 30g
Substitutions for ingredients:
- Smoked ham hocks can be used instead of judd mat gaardebounen.
- Any type of sausage can be used, such as kielbasa or andouille.
- Red or yellow bell peppers can be used instead of green.
Variations:
- Add diced tomatoes to the pot for a more tomato-based flavor.
- Use different types of beans, such as kidney or navy beans.
- Add chopped kale or spinach to the pot for added nutrition.
Tips and tricks:
- Soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Brown the sausage and judd mat gaardebounen separately to ensure they are fully cooked and crispy.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Chopped parsley or scallions can be sprinkled on top.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Crusty bread or cornbread would be a great addition.
Troubleshooting advice:
If the beans are not fully cooked, continue to simmer until tender.
Food safety advice:
Make sure the sausage and judd mat gaardebounen are fully cooked before adding to the pot.
Food history:
Judd mat gaardebounen is a traditional Luxembourgish dish made with smoked pork shoulder and white beans.
Flavor profiles:
This dish is savory and hearty, with a smoky flavor from the judd mat gaardebounen and sausage.
Serving suggestions:
Serve hot with crusty bread and a green salad.
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Region: Luxembourg