{"id":1408,"date":"2011-05-04T17:06:13","date_gmt":"2011-05-04T17:06:13","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1408"},"modified":"2011-05-04T17:06:13","modified_gmt":"2011-05-04T17:06:13","slug":"bohnengulasch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/bohnengulasch\/","title":{"rendered":"Bohnengulasch"},"content":{"rendered":"<p>Bohnen werden weichgekocht Zwiebeln werden in Ringe geschnitten, in Sonja onger\u00f6stet und Paprika hinzugef\u00fcgt. Dann werden die abgegossenen Bohnen daruntergemischt. Mit einem E\u00dfl\u00f6ffel Mehl (Type W 630) dar\u00fcberst\u00e4uben, mit Bohnenwasser auff\u00fcllen und gegebenenfalls noch Tomatenmark nach Geschmack einr\u00fchren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bohnen werden weichgekocht Zwiebeln werden in Ringe geschnitten, in Sonja onger\u00f6stet und Paprika hinzugef\u00fcgt. Dann werden die abgegossenen Bohnen daruntergemischt. Mit einem E\u00dfl\u00f6ffel Mehl (Type W 630) dar\u00fcberst\u00e4uben, mit Bohnenwasser auff\u00fcllen und gegebenenfalls noch Tomatenmark nach Geschmack einr\u00fchren.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[78],"class_list":["post-1408","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-bohnen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bohnengulasch<\/title>\n<meta name=\"description\" content=\"- Bohnengulasch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/bohnengulasch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bohnengulasch\" \/>\n<meta property=\"og:description\" content=\"- Bohnengulasch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/bohnengulasch\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-04T17:06:13+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/04\\\/bohnengulasch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/04\\\/bohnengulasch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bohnengulasch\",\"datePublished\":\"2011-05-04T17:06:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/04\\\/bohnengulasch\\\/\"},\"wordCount\":46,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bohnen\"],\"articleSection\":[\"Gem\u00fcse &amp; 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Mai 2011","format":false,"excerpt":"500 g gewaschene Bohnen kocht man in wenig gesalzenem Wasser soweit gar, da\u00df sie noch ganz sind und kocht dabei 200 g mageren Speck mit. Aus \u00d6l, feinw\u00fcrfligen Zwiebeln und Mehl (Typ W 630) stellt man eine hellbraune Schwitze her, gibt 5 bis 8g Edels\u00fc\u00dfpaprika hinzu und f\u00fcllt mit der\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1586,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/kochklops-mit-petersilientunke\/","url_meta":{"origin":1408,"position":3},"title":"Kochklops mit Petersilientunke","author":"Steffen","date":"11. 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