Ingredients with Measurements:
- 1 lb. smoked pork collar (judd mat gaardebounen)
- 2 cups dried broad beans (gaardebounen)
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 cups canned diced tomatoes
- 1 cup pitted black olives
- 2 tbsp. olive oil
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper to taste
- 4 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Soak the dried broad beans overnight in water.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic and sauté until the onions are translucent.
3. Add the smoked pork collar and cook for 5 minutes, stirring occasionally.
4. Drain the soaked broad beans and add them to the pot. Stir to combine.
5. Add the canned diced tomatoes, bay leaves, dried thyme, salt, and pepper. Stir to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer for 1 hour, stirring occasionally.
8. After 1 hour, add the pitted black olives and let the mixture simmer for another 30 minutes.
9. Remove the bay leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 34g
- Protein: 23g
- Sodium: 1,100mg
- Fiber: 12g
Substitutions for ingredients:
- Smoked pork collar can be substituted with smoked ham hock or bacon.
- Dried broad beans can be substituted with canned or frozen broad beans.
- Canned diced tomatoes can be substituted with fresh tomatoes.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use green olives instead of black olives for a different taste.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- Soaking the dried broad beans overnight will help them cook faster and more evenly.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Judd Mat Gaardebounen in a bowl with a slice of crusty bread on the side.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed vegetables
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, let it simmer for a longer time to thicken.
Food safety advice:
- Make sure the pork collar is fully cooked before serving.
- Store the leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Judd Mat Gaardebounen is a traditional Luxembourgish dish made with smoked pork collar and dried broad beans.
Flavor profiles:
- Smoky, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Luxembourg