I can’t pronounce it, but it sounds great and translated to English means Broad Beans with Salted Pork. I’m just starting The Expats by Chris Pavone which takes place in Luxembourg and Judd mat Gaardebounen is the national dish of Luxembourg (which is a Grand Duchy in case you wondered). It’s a recipe traditionally cooked in early summer when the beans are young and tender.
Judd mat Gaardebounen (Broad Beans (Fava Beans) with Salted Pork)
2 lbs/4 ozs. salt pork
1 leek white part only, thickly sliced
4 carrots, peeled and thickly sliced
1 onion, finely sliced
2 sticks of celery, thinly sliced
1 bay leaf and 3 cloves
6 black peppercorns
1 glass of Moselle wine
cup plain flour
2 lbs./4 ozs. broad beans (fava beans)
Chopped savory (herb)
Salt and freshly ground black pepper
- Soak the pork in several changes of cold water for 8 hours, preferably overnight
- Put the pork into cold water, bring to the boil, and add the leek, carrots, onion and celery, along with the bay leaf, peppercorns, cloves, and the glass of wine. Cover the pan, lower the heat and cook gently for 2-3 hours.
- When the meat is cooked, remove the pan from the heat and drain off 1 cups of the cooking liquid. Keep the meat warm.
- Meanwhile make the sauce: melt the butter in a small saucepan and add the flour and blend in the cooking liquid, bring to the boil. Add more stock or water to ensure the sauce coats the back of a wooden spoon.
- Boil the broad beans for 2-3 minutes and then stir into the sauce with the herb savory. Season to taste with salt and pepper.
- To serve, slice the meat and arrange on a large, warm platter, spoon the sauce over the top. Serve with boiled new potatoes.