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Overview

Judd mat Gaardebounen

Judd mat Gaardebounen, Smoked Pork with Broad Beans, Luxembourg Smoked Pork and Beans

This judd mat gaardebounen recipe simmers smoked pork shoulder slowly with onion, garlic, bay and a splash of white wine until it cuts like butter, then spoons it over broad beans cooked soft in their own savoury broth. Boiled potatoes mop up the juices, and a little mustard on the side sharpens every bite. One serving is about 750 g.

Judd mat gaardebounen is the national dish of Luxembourg, and its name says exactly what it is: smoked pork (judd) with broad beans (gaardebounen). It grew out of the Grand Duchy’s farming kitchens, where a smoked pork shoulder and a pot of dried beans could feed a family through the winter, and it is still the dish Luxembourg serves on feast days and at village festivals.

Pairs well with: Boiled potatoes, Dijon mustard & a glass of Riesling

Provenance

Luxembourg flag Luxembourg

Luxembourg Heritage

Nordic & European

Time Dedication

2h 50m

20m prep • 150m cook

Batch Yield

4 Servings

749 kcal per serving

1 serving ≈ 747 g

Technical Skill

Intermediate

Medium (Slow Simmer)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: National holidays, family Sundays, winter dinners, Luxembourg festivals Cost: Medium — about $5–6 per serving at home
Tags: Pork Vegetables Savory High-protein
Slices of smoked pork with broad beans and boiled potatoes on a white plate

Luxembourg Heritage

Photo: UnorthodoxY, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $5–6 per serving at home (USD)

Made the Luxembourg way: smoked pork simmered gently until tender, broad beans soaked overnight and cooked soft, served with boiled potatoes and mustard.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 2h 50m
P

Prep Stage: Soak & Set Up

20 Mins • Soaking & Chopping

The night before, put the dried broad beans in a large bowl, cover with plenty of cold water and leave them to soak. On the day, drain and rinse the beans, rinse the smoked pork, and chop the onion and garlic. Everything else is a slow simmer from here.

Maestro Tip: Do not skip the overnight soak — dry broad beans cooked straight from the bag stay chalky in the middle.

  1. 1

    Simmer the Smoked Pork

    90 Mins Gentle simmer, 90°C (194°F)

    Put the smoked pork in a large pot with the onion, garlic, bay leaves, cloves and white wine. Cover with cold water, bring to a gentle simmer and cook, partly covered, for about 90 minutes, skimming any foam, until the pork is tender enough to cut with a spoon.

    Keep the heat low — a rolling boil toughens cured pork and clouds the broth.

    Done when: The pork yields easily to a fork and the broth smells smoky and sweet.

  2. 2

    Cook the Broad Beans

    60 Mins Gentle simmer, 90°C (194°F)

    In a second pot, cover the soaked broad beans with the 800 ml of water, bring to a simmer and cook for about 60 minutes until completely soft and creamy inside. Season with the salt only in the last 10 minutes.

    Salting beans late keeps their skins tender — salt added at the start can keep them firm.

    Done when: Beans squash easily between finger and thumb with no chalky centre.

  3. 3

    Boil the Potatoes

    25 Mins Boiling water, 100°C (212°F)

    While the beans finish, boil the potatoes in salted water for about 25 minutes until tender, then drain.

    Start the potatoes in cold water so they cook through evenly.

    Done when: A knife slides in with no resistance.

  4. 4

    Rest & Slice the Pork

    10 Mins Room temperature

    Lift the pork from its broth, rest it for 10 minutes, then slice it thickly across the grain.

    Resting lets the juices settle so the slices stay moist instead of drying out on the board.

    Done when: Thick, juicy slices that hold together.

  5. 5

    Finish the Beans

    5 Mins Low heat, 80°C (175°F)

    Drain most of the bean cooking liquid, leaving a few spoonfuls, then stir in the butter until the beans turn glossy and creamy. Check the seasoning, remembering the pork is salty.

    A knob of butter stirred in at the end is what makes the beans taste like a sauce rather than a side.

    Done when: Creamy, glossy beans with a little broth clinging to them.

  6. 6

    Serve

    5 Mins Hot

    Spoon the beans onto warm plates, lay the sliced pork on top and add the boiled potatoes. Serve with mustard on the side.

    Warm the plates first — this is a dish that cools fast.

    Done when: A generous plate of pork over creamy beans with potatoes and mustard.

Finishing Touches & Plating

Serve the judd mat gaardebounen the moment it is plated, with the beans still steaming and the mustard on the side — the smoky pork, the creamy beans and the sharp mustard are the whole point of the dish.

Nutritional Physiology & Benefits

Nutrition

Energy

749

kcal / serving

Protein

61g

Complete AA

Carbs

76g

Complex

Fats

20g

Healthy

Per serving (4 servings · 1 serving ≈ 747 g)
Energy749 kcal
Protein61 g
Carbohydrates76 g
Fat20 g
Fibre14.2 g
Sugar7.8 g
Sodium2716 mg
Per 100g
Energy100 kcal
Protein8.1 g
Carbohydrates10.2 g
Fat2.7 g
Fibre1.9 g
Sugar1 g
Sodium363 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Broad beans supply folate, iron and fibre, pork adds protein, thiamin and vitamin B12, and potatoes add vitamin C and potassium. All nutrition values are estimated.

Serious Staying Power

About 61 g of protein and 76 g of carbohydrate per serving make this a deeply filling dinner that keeps you full for hours.

Folate & Iron from Beans

Broad beans are a strong source of folate and iron, and the pork adds vitamin B12 and thiamin.

Potassium & Vitamin C

The potatoes and beans add potassium and vitamin C to a plate that is otherwise all smoke and salt.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Boiled Potatoes

Waxy boiled potatoes are part of the dish itself — they soak up the smoky bean broth and balance the salt of the pork.

Sauces

Dijon Mustard

Sharp mustard cuts through the fat and salt of the smoked pork and wakes up the creamy beans.

Drinks

Riesling or Luxembourg Beer

A dry Riesling from the Moselle or a cold local beer matches the smoke and cleanses the palate between bites.

Vegetables

Pickled Cucumber

A small pickled cucumber adds crunch and acidity that lifts a very rich, salty plate.

Complete menu

Start with a small green salad, serve the judd mat gaardebounen hot with boiled potatoes and mustard, and finish with a slice of apple tart.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Salty Sides

One serving already carries about 2,700 mg of sodium from the smoked pork and salt, so skip other very salty foods such as cured meats or salty cheese with it. This is general food information, not medical advice.

Heavy Cream Sauces

The beans are already finished with butter and the pork is rich, so a cream sauce on top adds fat without adding flavour. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, salty dinner — about 749 kcal a serving, best eaten slowly and in the stated portion.
  • ChildrenChildren usually like the mild beans and potatoes; cut the pork into small pieces and go easy on the mustard.
  • ElderlySoft and easy to chew, but very salty — serve a smaller portion of pork with extra beans and potatoes.
  • Pregnant womenFine as an occasional dinner; make sure the pork is heated right through to 74°C (165°F) and keep the portion modest. Ask your clinician about portions.
  • Breastfeeding womenAn energy-rich, filling dinner; the pork and beans supply protein and iron. Drink water with it, as the dish is salty.
  • AthletesA strong recovery meal — about 61 g of protein per serving with plenty of carbohydrate from beans and potatoes.
  • Weight gainA good choice for adding energy: the full portion with potatoes and buttered beans is filling and calorie-dense.
  • Weight lossKeep to half a portion of pork with a full helping of beans and potatoes, and skip the butter finish.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesBeans and potatoes are starchy, so keep to the stated serving and load the plate with beans rather than potatoes. Ask your clinician about portions.
  • High blood pressureThis dish is high in sodium from the smoked pork — eat it rarely, in a small portion, and skip added salt. Ask your clinician.
  • Kidney diseaseHigh in sodium, potassium and protein, so it needs care; ask your clinician before eating it.
  • GoutBroad beans and pork are both rich in purines, so keep the portion small and avoid eating it often. Ask your clinician.
  • Stomach issuesBeans can cause gas and bloating; eat slowly and in a modest portion if your stomach is sensitive. Ask your clinician.
  • Cardiovascular diseaseSmoked, salty pork is high in sodium and saturated fat — a small, occasional portion is wiser than a full one. Ask your clinician.
  • Fatty liverThe dish is rich and salty; keep the portion modest and skip the butter finish. Ask your clinician.
  • Food allergiesContains pork. The dish is naturally free of gluten, egg and dairy except for the butter finish, which can be swapped for oil.
  • Special therapeutic dietsNot suitable for low-sodium or low-purine diets without changes; ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store pork and beans in separate airtight containers with a little cooking liquid.
In the fridge
Keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 3 months; freeze the pork in slices and the beans separately.
How to reheat
Reheat gently in a covered pan with a splash of water until steaming hot throughout, to 74°C (165°F).
Freezing recommended
Yes — both the pork and the beans freeze well.
Signs it has spoiled
Sour smell, slimy surface on the pork, or a sharp off taste in the beans.

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