When I googled Luxembourg cuisine, I found the national dish, Bouneschlupp. I love green beans, potatoes and bacon so I knew I had to make it. Not to mention, Luxembourg is bordered by Germany, France and Belgium, and influenced by their wonderful cuisine, so I knew the dish would be a hit. The recipe is so simple. First, you cook diced bacon then add shallots, garlic and haricot vertes. Season with salt and pepper and add water and simmer for about 40 minutes. Then add diced Yukon golds and cook until tender, about 30 minutes. About 10 minutes before serving, nestle a smoked beef sausage in the soup to heat through. Ladle the soup in a bowl and top with slices of the sausage. Today happened to be overcast and rainy so this soup was perfect for a chilly, fall day in Arizona.
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