Luxembourg

• 1 kg smoked pork neck or shoulder
• 500 g broad beans (fresh or frozen)
• 2 large onions (chopped)
• 2 cloves garlic (minced)
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• 1 liter water or vegetable broth
• Fresh parsley (chopped, for garnish)

• Prepare the pork: Place the smoked pork in a large pot, cover with water, and bring to a boil. Lower the heat and simmer for 1.5-2 hours, until the meat is tender and easily pulls apart.
• Cook the vegetables: In a separate pan, heat the vegetable oil and butter over medium heat. Add the chopped onions and garlic, sautéing until golden and soft, about 5 minutes.
• Add the beans: Stir in the broad beans, thyme, bay leaf, and black pepper. Cook for another 10 minutes, stirring occasionally.
• Combine the ingredients: Once the pork is cooked, remove it from the pot and shred it into pieces. Add the shredded pork to the bean mixture, pour in the broth, and stir well. Simmer for another 20-30 minutes, until the beans are tender.
• Serve: Taste and adjust seasoning with salt, if necessary. Garnish with fresh parsley and serve hot with crusty bread.

Judd mat Gaardebounen is a classic dish from Luxembourg that combines tender smoked pork with broad beans, creating a hearty and comforting meal. It's often served during traditional celebrations and is a reflection of the country's rural heritage. The dish is particularly popular in the spring when fresh broad beans are in season.