Luxembourg Smoked Pork and Broad Bean Stew Recipe

Luxembourgish Smoked Pork and Broad Bean Stew

Luxembourgish cuisine, a delightful fusion at the crossroads of French and German culinary traditions, thrives on hearty and comforting meals. In this dish, the rich, smoky flavors of smoked pork harmonize with the earthiness of broad beans and the aromatic elegance of fresh herbs. Perfect for a cozy evening, this dish is a true testament to the depth of flavors and culinary artistry hailing from the heart of Luxembourg. It crafts a narrative of taste and tradition, creating a meal as rich in culture as it is in flavor.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Ingredients

• 250 grams smoked pork
• 150 grams broad beans
• 1 onion, chopped
• 1 carrot, diced
• 1 leek, sliced
• 1 celery stalk, chopped
• 2 bay leaves
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 500 ml water

Method

• In a large pot, heat the olive oil over medium heat. Add the smoked pork and sear on all sides until golden brown.
• Remove the pork and set it aside. In the same pot, add the onion, carrot, leek, and celery, and sauté until the vegetables begin to soften.
• Return the smoked pork to the pot. Add the broad beans, bay leaves, thyme, salt, and black pepper.
• In a small bowl, mix the water with the Dijon mustard. Stir until the mustard is dissolved, then pour the mixture over the pork and vegetables.
• Bring the pot to a simmer, then reduce the heat to low. Cover and cook for 1 hour, or until the pork is tender and the flavors have melded.
• Adjust the seasoning with salt and pepper to taste before serving.

Tips

• For a richer flavor, sear the smoked pork in the same pot to preserve the smoky residues for the vegetable sauté.
• Serve with crusty bread to soak up the hearty stew, allowing the flavors to deepen.

Nutritional Information