A filling and simple dish, Judd mat Gaardebounen consists of savory ham slices paired with a side of creamy beans. Give it a try and fall in love with the national dish of Luxembourg!
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Judd mat Gaardebounen is a simple ham and bean recipe that has been shared in Luxembourg for hundreds of years. “Judd” is the Luxembourgish word for the pork collar while “gaardebounen” is the name for broad beans.
The dish makes the most of local Luxembourg ingredients. Smoking has always been a popular way to preserve meat in the country, which is why the smoked pork collar is used.
Broad beans are often grown in home gardens, making them easily accessible. Combine it all with a creamy sauce and the result is a dish that has become the national dish of Luxembourg. Often the meal is served with boiled or fried potatoes to make it extra hearty and filling.
My Thoughts on Judd Mat Gaardebounen
After testing my Judd Mat Gaardebounen from Luxembourg, I sat down to record some quick thoughts on what went well, what my biggest challenges were, and anything I could think of to help you enjoy this recipe as well! Watch the video below.
Sourcing Ingredients
Finding authentic ingredients for international dishes can be tricky in the U.S.—especially for traditional recipes like Kibbeh Nayeh or sashimi (to use on Rainbow rolls)… and Judd mat Gaardebounen was no exception.
The traditional recipe for this dish uses “Judd”, or smoked pork collar. I called a few local butchers in my area and visited some of them, but none were able to find smoked pork collar the way it is pictured in recipes and videos from Luxembourg. After much research and conversing with butchers, it seemed like the best substitute was a hickory smoked quarter sliced ham.
While this may not be the most authentic choice, it is the closest we can get in the USA, and actually makes for an easy shortcut to this traditional meal. It cuts out one huge step of cooking the meat!
Together the smokey ham and creamy beans create a comforting meal that leaves you feeling full and satisfied.
Why Make This Dish
- Hearty and Nutritious: Plenty of protein with the beans and the ham makes this dish super filling!
- Savory and Delicious: The gravy, the beans and the ham all compliment each other so perfectly!
- Traditional Luxembourg: This dish is a great representation of the cuisine of Luxembourg!
Ingredients to Make Judd mat Gaardebounen
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Bacon: If you want a thicker bacon, you can also use something like pancetta or pork belly, which will provide a heartier texture. I enjoyed the ease of using normal bacon.
- Chicken stock: This provides the base for the gravy. You can use pre-purchased chicken stock for ease, but for cost savings I like to use powdered bouillon that I mix with water. The taste will be the same with either.
- Canned broad beans: Broad beans proved difficult for me to source in local stores, so I resorted to buying them on Amazon. Lima beans are also a decent substitute if you are needing something quick! I would not recommend substituting dry beans in this recipe as it changes the cook time significantly.
- Summer Savory Herbs: This is, again, a local choice in Luxembourg, but almost impossible to find in local US grocery stores. I purchased my bottle of summer savory herbs on Amazon! You could try substituting thyme, sage, marjoram or even herbs de provence. You’ll also need clove and a bay leaf.
- Heavy Cream: You can use half and half if you want a lower-calorie option, but keep in mind that your gravy will be runnier.
- Boneless Hickory Smoked Quarter Sliced Ham: Anything “smoked” is the key here, as the smoky flavor is a huge part of the dish! I prefer the quarter sliced ham because I can get the meat I need without having to purchase an entire ham. If you are cooking for a massive crowd and want to buy an entire smoked ham, that will also work!
How to Make This Dish
Step One: Add your onions and bacon to a pot and cook until the bacon turns crispy. Then add the flour.
Step Two: Add the chicken stock into the pot, then beans and herbs. Cook uncovered until the liquid thickens.
Step Three: Add the heavy cream and cook until warmed.
Step Four: Warm your ham and serve alongside the beans. Enjoy!
Expert Tip
- In a traditional recipe, the smoked pork collar needs to be boiled in water with leeks, carrots, etc. Because the ham in this recipe is already cooked, I just warmed it up.
Recipe FAQs
Serve your Judd mat Gaardebounen with a side of boiled or fried potatoes. It is also traditional to serve this meal with a glass of white wine or beer!
Broad beans and fava beans are different names for the same legume. Canned or fresh versions will both work in this ham and bean recipe. I found canned broad beans on Amazon. If you can’t find them, lima beans are an acceptable substitute in a pinch.
You can prepare the bean and gravy mixture in advance and gently reheat it before serving. You must reheat slowly because of the cream in the gravy. I recommend enjoying this dish fresh, rather than trying to reheat later.
Did you enjoy this Ham and Bean recipe? If so, check out these other recipes I’ve selected just for you:
- Ham and cheese quiche
- German beef rouladen and gravy
- German potato salad
- Cheese Spaetzle
- Stegt Flaesk
If you tried this Judd mat Gaardebounen Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Judd Mat Gaardebounen
Ingredients
- 2 Tbsp Butter
- ½ Onion, diced
- 4 slices Bacon
- 3 Tbsp All purpose flour
- 2 cups chicken stock
- 1½ lb canned broad beans
- ½ Tbsp summer savory
- 1 clove
- 1 bay leaf
- ½ cup Heavy Cream
- 2 lb Boneless Hickory Smoked Quarter Sliced Ham
Instructions
- In a medium pot, add 2 Tbsp Butter over medium heat until melted. Then add ½ Onion and 4 slices Bacon into the pot and cook until the bacon is crispy, about 4-5 minutes.
- Add 3 Tbsp All purpose flour into the pot. Stir until a dark roux is formed.
- Add 2 cups chicken stock into the pot, whisking to avoid clumps, and heat until it reaches a simmer.
- Add 1½ lb canned broad beans, ½ Tbsp summer savory, 1 clove and 1 bay leaf. Then cook, uncovered, for 8-10 minutes until the liquid in the pot thickens.
- While the beans are cooking, place the smoked ham slices in a pan and heat until warm.
- After 8-10 minutes, add ½ cup Heavy Cream. Stir to combine and cook for another minute or two to warm.
- Serve the Gaardenbounen (broad beans) with 2 lb Boneless Hickory Smoked Quarter Sliced Ham. Serve and enjoy!
Video
Notes
- Bacon: You can also use something like pancetta or pork belly.
- Chicken stock: You can use pre-purchased chicken stock for ease.
- Canned broad beans: Lima beans are also a decent substitute if you are needing something quick! I would not recommend substituting dry beans in this recipe as it changes the cook time significantly.
- Summer Savory Herbs: You could try substituting thyme, sage, marjoram or even herbs de provence.
- Heavy Cream: You can use half and half if you want a lower-calorie option, but keep in mind that your gravy will be runnier.
- Boneless Hickory Smoked Quarter Sliced Ham: Anything “smoked” is the key here, as the smoky flavor is a huge part of the dish!
- In a traditional recipe, the smoked pork collar needs to be boiled in water with leeks, carrots, etc. Because the ham in this recipe is already cooked, I just warmed it up.
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