Soak the dried broad beans in water overnight. Drain and rinse them the next day.

In a large pot, add the soaked and rinsed broad beans along with enough water to cover them. Bring to a boil and cook for about 15-20 minutes, until the beans are tender. Drain and set aside.

In the same pot, add the smoked pork collar, chopped onions, minced garlic, bay leaves, thyme, salt, and pepper. Add enough water to cover the meat. Bring to a boil, then reduce the heat to low and let it simmer for about 2 hours, until the meat is tender.

Once the meat is cooked, remove it from the pot and let it rest for a few minutes. Slice the pork collar into thick slices.

Serve the sliced pork collar with the cooked broad beans and some of the cooking liquid. Garnish with freshly chopped parsley.

You can serve Judd mat Gaardebounen with some mustard on the side for those who enjoy a bit of tanginess.