Smoked pork neck with broad beans

Ingredients for 5 servings:

• 1 ½ kg pork neck, smoked
• 1 kg beans (broad beans)
• ½ stalk(s) leek
• 1 carrot(s)
• 1 onion(s)
• 4 celery leaves
• ½ jar wine, white, dry
• 50 g butter
• 2 tbsp flour
• 1 bay leaf
• 2 cloves
• savory
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Luxembourgish (Judd mat Gaardebounen)

Place the pork neck in cold water for a few hours. Change the water if the meat is very salted. Place the neck in a large pot of water and bring to a boil. Skim off the foam with a ladle. Tie together the soup vegetables (leek, carrot, celery) and add. Also the onion studded with bay leaf and cloves. Reduce the heat and simmer covered for 1.5 – 2 hours, depending on the size of the neck piece. Shell the broad beans and cook them in boiling water for 5 minutes. (Strain and rinse the beans from the jar and simmer in the sauce for 10 minutes.) Sauce: Melt the butter in a saucepan and mix with the flour. Stir constantly with a whisk until a dark roux forms. Remove from the heat and allow to cool slightly, then add 500 ml of hot meat stock. The sauce must remain creamy. Simmer for 10 minutes. Season with salt, pepper, and savory. Add the wine. Add the beans and let them simmer for a few minutes. This dish is best served with roasted or parsley potatoes.