{"id":2647,"date":"2011-08-11T07:36:19","date_gmt":"2011-08-11T07:36:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2647"},"modified":"2011-08-11T07:36:19","modified_gmt":"2011-08-11T07:36:19","slug":"bohnen-mit-fleisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bohnen-mit-fleisch\/","title":{"rendered":"Bohnen mit Fleisch"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g getrocknete Bohnen
\n500 g Schweineschulter
\n3 Zwiebeln
\n2 Knoblauchzehen
\nSalz
\nPeffer
\n1 Paprikaschote
\n2 Tomaten
\n200 ml saure Sahne
\n\u00d6l
\n1 EL Paprika<\/p>\n

Zubereitung<\/strong>
\nDie Bohnen werden am vorherigen Abend eingeweicht. Am n\u00e4chsten Tag setzt man die Bohnen in dem Wasser, in dem sie eingeweicht wurden, zum Kochen auf, gibt Salz, eine kleingehackte Zwiebel, 2 Knoblauchzehen hinzu. Man sch\u00fcttet soviel Wasser darauf, bis alles bedeckt ist. Sind die Bohnen weich und ihr Saft verkocht, stellt man sie bei Seite. Die \u00fcbrigen Zwiebeln werden kleingeschnitten und in wenig \u00d6l ged\u00fcnstet. Man gibt Paprika und das in kleine W\u00fcrfel geschnittene Fleisch dazu, br\u00e4unt ein wenig, sch\u00fcttet ein wenig Wasser dazu und d\u00fcnstet weich. Sind die Bohnen beinahe weich, werden die Tomaten und die Paprikaschote hinzugef\u00fcgt und weich ged\u00fcnstet. Danach fettet man eine feurfeste Form, gibt eine Schicht Bohnen hinein (ungef\u00e4hr ein Drittel), darauf P\u00f6rk\u00f6lt, wieder Bohnen, solange bis alle Zutaten verbraucht sind. Der Saft des P\u00f6rk\u00f6lts (Gulasch) wird mit saurer Sahne verr\u00fchrt und \u00fcber die Bohnen gegossen. Man erw\u00e4rmt alles in der Backr\u00f6hre.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g getrocknete Bohnen 500 g Schweineschulter 3 Zwiebeln 2 Knoblauchzehen Salz Peffer 1 Paprikaschote 2 Tomaten 200 ml saure Sahne \u00d6l 1 EL Paprika Zubereitung Die Bohnen werden am vorherigen Abend eingeweicht. Am n\u00e4chsten Tag setzt man die Bohnen in dem Wasser, in dem sie eingeweicht wurden, zum Kochen auf, gibt Salz, eine … <\/p>\n

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