{"id":1535,"date":"2011-05-09T19:30:27","date_gmt":"2011-05-09T19:30:27","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1535"},"modified":"2011-05-09T19:30:27","modified_gmt":"2011-05-09T19:30:27","slug":"paprikabohnengemuse-mit-rauchspeck","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/paprikabohnengemuse-mit-rauchspeck\/","title":{"rendered":"Paprikabohnengem\u00fcse mit Rauchspeck"},"content":{"rendered":"<p>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 Bohnenbr\u00fche auf. Nach dem Glattr\u00fchren l\u00e4\u00dft man entsprechend durchkochen, w\u00fcrzt und bindet die Bohnen mit der Tunke. Kurz vor dem Anrichten wird feingeschnittener Schnittlauch hinzugegeben. Als Beilage Salzkartoffeln.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 Bohnenbr\u00fche auf. Nach dem Glattr\u00fchren &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/paprikabohnengemuse-mit-rauchspeck\/\">Weiterlesen<\/a><\/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":[78,20,208],"class_list":["post-1535","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-bohnen","tag-ddr-rezept","tag-paprika","item-wrap"],"yoast_head":"<!-- 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Oktober 2019","format":false,"excerpt":"Bohnensuppe mit saurer Sahne 300 Gramm Knochen200 Gramm Suppengr\u00fcn200 Gramm Getrocknete Bohnen20 Gramm Salz40 Gramm Fett100 Gramm Mehl30 Gramm Zwiebeln10 Gramm Knoblauch1 Teel. Paprika200 ml Saure Sahne Die getrockneten Bohnen werden \u00fcber Nacht eingeweicht und am anderen Tag gr\u00fcndlich gewaschen. In Knochenbr\u00fche werden die Bohnen zum Kochen aufgesetzt. In wenig\u2026","rel":"","context":"In &quot;Suppe&quot;","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1565,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/11\/grune-bohnen-mit-hammelfleisch\/","url_meta":{"origin":1535,"position":2},"title":"Gr\u00fcne Bohnen mit Hammelfleisch","author":"Steffen","date":"11. 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