Ingredients with Measurements:
- 1 pound smoked pork collar (Judd Mat)
- 1 pound dried white beans (Gaardebounen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups water
- Salt and pepper, to taste
- 1 pound fresh spinach, washed and chopped
- 4 ounces crumbled feta cheese
Special equipment needed:
- Large pot or Dutch oven
- Colander
Step-by-step instructions:
1. Rinse the dried white beans and soak them in water overnight.
2. In a large pot or Dutch oven, sauté the chopped onion and minced garlic until softened.
3. Add the smoked pork collar, soaked white beans, dried thyme, bay leaf, and 6 cups of water to the pot. Bring to a boil, then reduce heat to a simmer.
4. Cover the pot and let cook for 1-2 hours, or until the beans are tender and the pork is falling apart.
5. Remove the pork from the pot and shred it with a fork. Discard any bones or excess fat.
6. Use a colander to strain the cooked beans, reserving the cooking liquid.
7. Return the shredded pork and cooked beans to the pot, along with enough of the reserved cooking liquid to make a thick stew. Season with salt and pepper to taste.
8. Add the chopped spinach to the pot and stir until wilted.
9. Crumble the feta cheese over the top of the stew and serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking for the beans)
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 365
- Fat: 12g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 10g
Substitutions for ingredients:
- Smoked pork collar can be substituted with smoked ham hocks or bacon.
- Dried white beans can be substituted with canned white beans, drained and rinsed.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use kale or Swiss chard instead of spinach.
- Add a splash of red wine vinegar or lemon juice for a tangy kick.
Tips and tricks:
- Soaking the dried white beans overnight will help them cook faster and more evenly.
- Shred the pork after it has cooled slightly to make it easier to handle.
- Adjust the amount of cooking liquid to your desired consistency.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of fresh herbs, such as parsley or cilantro, on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Crusty bread or crackers
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Crusty bread or crackers
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thick, add more of the reserved cooking liquid or some chicken broth to thin it out.
- If the beans are still hard after cooking for 2 hours, continue to simmer until they are tender.
Food safety advice:
- Make sure the pork is fully cooked before shredding and adding it back to the stew.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Judd Mat Gaardebounen is a traditional Luxembourgish dish made with smoked pork collar and white beans.
Flavor profiles:
- Smoky, savory, and hearty
Serving suggestions:
- Serve hot with a side of crusty bread or crackers.
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Region: Luxembourg