Judd Mat Gaardebounen

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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!

Course Main Course

Cuisine Luxembourgish

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 444kcal

Author Alexandria Drzazgowski

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

Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched using KariLux.

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.